Microbial And Nutritional Attributes Of Soft Crabs

High microbial counts coupled with adverse product evaluations indicate soft crabs have a relatively short refrigerated shelflife; the raw product was judged unacceptable on the sixth day of refrigeration. Attempts to treat the water supply to better facilitate crab survival and lower initial microbial counts would not necessarily assure an extended shelflife. Nutritional attributes are similar to those of most lean seafood; sodium, calcium and phosphorus content are significantly higher. Grant no. NA80AA-D-00038