The effects of cryoprotectants on the sensory properties of frozen blue crab (Callinectes sapidus) meat

The sensory properties of cryogenically frozen crab meat, treated with polydextrose, a blend of sucrose/sorbitol/phosphate or water was compared with pasteurised crab meat using both trained and consumer panels. Samples were vacuum sealed, cryogenically frozen and stored at -29°C for 32 weeks. A trained panel evaluated changes in appearance, aroma, flavour, and texture at periods of 0, 4, 8, 16, 20, 24, 28 and 32 weeks while a consumer panel evaluated sensory changes after 0, 16 and 32 weeks of storage. An untreated cryogenically frozen reference sample was stored at -65°C. Polydextrose and sucrose/sorbitol/phosphate treatments were closest in sensory attributes to fresh crab meat in that they had fewer adverse changes in quality than the water, reference or pasteurised treatments. Panellists detected more sour, rancid, and ammonia notes and less fresh crab flavor in the pasteurised sample. All of the cryogenically frozen samples were closer to fresh crab meat, in quality attribute terms than pasteurised crab mat. Consumer panel evaluations were in agreement with trained panel assessments showing that cryoprotectants were effective in delaying the deterioration of sensory attributes during frozen storage.