Composición y vida útil de carne cocida de cangrejo dorado (Chaceon chilensis) proveniente del archipiélago de Juan Fernández, Chile

Abstract

Chemical composition, meat yield, and shelf-life of under utilized crustacean "golden crab" ( Chaceon chilensis) from Juan Fernandez archipelago were determined. Proteins, lipids, ash, moisture content, total volatile bases (TVBN), ammonia and indol were determined. Golden crab was cooked in boiling water and then divided in two groups: a) In sample 1, meat was removed by hand after boiling and then stored at 4-6oC; b) In sample 2 whole cooked crab was stored at the same temperature. Sensory evaluation was carried out with a semi-trained panel judging for, odor, flavor, texture and color. Non differences were found between "golden crab" and common crab ( Homalapsis plana) composition. Meat yield was 25,1%, but claws presented a greater yield when compared with legs and body. Shelf-life of removed meat and whole crab were 3 to 4 days and 5 to 6 days respectively. In both, the TVBN were the chemical index most representative of quality variation. From the point of view of this research, the commercial perspective could be similar to the common crab.