Perubahan profil protein dan tekstur rajungan (Portunus pelagicus) kukus selama penyimpanan dingin dan beku: Alterations in protein profile and texture of steamed blue swimming crab (Portunus pelagicus) during chilled and frozen storage

Megana Duanassurya; Roni Nugraha; Mala Nurilmala

doi:10.17844/y8fdxz35

Authors

Megana Duanassurya Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, IPB University https://orcid.org/0009-0000-1344-862X
Roni Nugraha Tropical Future Institutes, James Cook University Singapore https://orcid.org/0000-0001-5935-5867
Mala Nurilmala Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, IPB University

DOI:

https://doi.org/10.17844/y8fdxz35

Keywords:

blue swimming crab, meat quality, steaming, storage, texture

Abstract

The blue swimming crab (Portunus pelagicus) is a high-quality source of animal protein with a distinctive texture. Storage processes are known to alter protein profiles, leading to changes in the texture. However, no studies have examined the alterations in the protein profile of blue swimming crabs during storage after steaming. Therefore, this study aimed to determine the effects of steaming and subsequent storage under chilled and frozen conditions on the protein profile and texture of crab meat. Fresh and steamed crab meat samples were divided into three anatomical portions for analysis: claw meat (CM), jumbo lumps (JL), and leg meat (LEG). Steamed samples were stored under chilled (4°C) and frozen (− 18°C) conditions for varying storage durations. The three anatomical portions exhibited distinct protein profiles and textural characteristics of the meat. The CM portion contained the highest concentration of water-soluble proteins (3.837±0.16 mg/mL), followed by JL and LEG, respectively. Overall, steaming altered the protein profile and texture of all portions. The water-soluble protein content decreased significantly, particularly in CM, where the reduction reached nearly 50%. In contrast, the textural values increased, most notably in the LEG portion. Frozen storage better preserved protein characteristics than chilled storage. The water-soluble protein content remained relatively stable under frozen conditions but fluctuated in samples stored at chilled temperatures. SDS-PAGE analysis showed a reduction in the number of protein bands after steaming, especially for high-molecular-weight proteins (>50 kDa). Storage under either chilled or frozen conditions induced minimal changes in protein profiles.

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