Khaettareeya Pimsannil, Suriya Palamae, Yu Fu, Bin Zhang, Jun Tae Kim, Nurul Huda, Soottawat Benjakul
Precooked blue swimming crab (P-BSC) meat is of high demand but it is perishable with short shelf-life. The effective preservation is still required to maintain the quality and ensure the safety. Therefore, the effects of chitooligosaccharide-catechin conjugate (COSC) (100 and 200 ppm) and high-pressure processing (HPP, 500 MPa for 5 min), individually and in combination, on the microbiological, chemical, and sensory quality of P-BSC lump meat during refrigerated storage (4 ± 1 °C) were investigated. COSC alone slightly delayed microbial growth, while HPP completely inhibited bacterial proliferation up to day 15. The combination of HPP and COSC, particularly HPP + COSC (200 ppm), extended the shelf-life up to 24 days by keeping aerobic plate count below 5 log CFU/g and effectively eliminating Pseudomonas and Vibrio spp. Chemical indicators of spoilage (pH, TVB-N, and TMA-N contents) remained within acceptable limits, and lipid oxidation (PV and TBARS) was significantly retarded. Principal component analysis confirmed strong separation between treated and untreated groups, indicating the efficacy of treatments used. EPA and DHA were not affected after extended storage, while volatile compounds containing spoilage-related acids and esters were reduced. Metagenomic profiling showed that HPP + COSC200 treatment suppressed spoilage and pathogenic taxa (Pseudoalteromonas, Shewanella, and Vibrio), while non-pathogenic Carnobacterium spp. became dominant. Sensory evaluation confirmed no detrimental effects on appearance, texture, odor, or overall acceptability after 24 days. Overall, the combined HPP + COSC200 treatment effectively preserved P-BSC lump meat and extended its shelf-life without compromising the eating quality. © 2026 Elsevier Ltd
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chongqing, 400715, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China; Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, South Korea; Postgraduate School, Universitas Brawijaya, East Java, Malang, 65145, Indonesia
