Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion

Abstract The trade of live crustacean species is a unique practice that attracts costumers by ensuring crab freshness. This seafood is consumed worldwide because of its nutritional value and positive impact on human health. However, few studies address the impact of the complex live-trade chain on the animal and meat quality parameters. We aimed to study the air-exposure and re-immersion effect on Southern King Crab (SKC) Lithodes santolla biochemical and meat quality parameters. Live SKC were air-exposed for 24 h at 8 °C and then re-immersed in seawater for 24, 48 and 96 h, at the same temperature. We recorded crab vigor, as well as raw and cooked meat parameters, to assess the quality after dry-transport simulation and during re-immersion. Specifically, biochemical parameters such as proximate chemical composition and lactate accumulation, and quality parameters such as total volatile basic nitrogen (TVB-N) and textural properties were assessed. We found no mortality after the air-exposure interval, with vigor values recovering after 96 h of re-immersion. Besides, the air-exposure interval increased the TVB-N, as it decreased pH and moisture of cooked meat, but did not affect the meat texture or cooking yield. We conclude that air-exposure has a subtle impact on Lithodes santolla meat quality and changes are reversed after the re-immersion of crabs in recirculating seawater aquaria. Ensuring live trade quality of crustacean meat after long dry-transport allows for market expansion, since crabs can be transported to more distant regions. This would also have a positive impact on high-seas fisheries, because crab could be maintained until ships arrive ashore.