Changes in quality of fried rice with crab meat depending on the storage period and temperature

The edible crab is among the rich resources that can be used as materials for food products, but living crabs and crabs marinated in soy sauce are the only widely utilized materials for food products. For seafood development, research is needed to promote the use of crabs in various products. In this study, the quality changes of fried rice prepared with crab meat, crab emulsion sauce and crab cooker effluent were investigated. The pH and acidity values did not show any significant difference at . The acidity of the fried rice continuously increased during storage at 4 and . The VBN and TBA values of the fried rice stored at 4 and were significantly higher than those of the fried rice stored at during the storage period. The viable cell count of the fried rice stored at changed little during the storage period while that of the fried rice stored at 4 and rapidly increased over 2 weeks. For the fried rice stored at , the overall quality did not show significant differences during the storage period. In conclusion, the best storage temperature for both quality and safety was found to be . At such storage temperature, the quality of the stored instant rice using crab meat did not change, and through research the expanding possibilities of using crab materials were confirmed.