Changes in biochemical and organoleptic qualities during slow freezing and storage to -18⁰ C in crab, raw and pre-cooked meat, segments and shell-on claws are discussed.

Cooking loss was worked out for whole crab, crab segments and claws and yield was found out for raw and pre-cooked crab and claw. Frozen storage studies indicated that in 40 weeks time the crab segments remained good to fair, whereas the cooked meat was graded fair to poor due to slight browning and flavour loss. In raw claw even though the pigment colour was changed from grey to black, the characteristic flavour was retained more than that of cooked claw.