Changes in Quality of Fried Rice with Red Snow Crab Meat Depending on the Storage Period and Temperature

Abstract The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and 25°C for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at -20°C. The VBN and TBA values of fried rice stored at 4 and 25°C were significantly higher than those of fried rice stored at -20°C during the same storage period. The viable cell count of the fried rice stored at -20°C changed little during the storage period. During storag e at 25°C, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was -20°C. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab. Key words: red snow crab, shelf life, storage period, quality, fried rice