LAUSR

ABSTRACT Protein fractions and fatty acids composition, proximal composition, and quality parameters of raw Patagonian crabmeat Ovalipes trimaculatus (meat from claws and body) were analyzed. The effects of the commercial cooking processes (boiling or steaming) on total volatile base nitrogen (TVB-N) content, water-holding capacity, cooking losses, color changes, and oxidation stability were determined. Changes in physical and chemical properties and total microbial counts of boiled crabmeat (claw and body) stored at 4°C for one week were studied. The raw crabmeat showed high values of moisture and protein and a low lipid content. The pattern of all protein fractions was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis. Fatty acids composition was determined by gas chromatography-mass spectrometry. Polyunsaturated fatty acid (PUFA) content was approximately 75% of the total fatty acids composition, while eicosapentaenoic acid (EPA) (20:5(n-3 c)) and docosahexaenoic acid (DHA) (22:6(n-3)) were the most abundant omega-3 fatty acids. The results revealed significant differences between cooking methods. Steam-heated samples showed higher values of total volatile base nitrogen (TVB-N), pH, and cooking losses, and lower meat yield. Microbial counts and sensory analysis showed that boiled crabmeat stored at 4°C remained acceptable for consumption during 7 days of storage.