Assessment of different drying techniques on the quality attributes of Scylla serrata (Mud crab) in Makurdi, Benue State

Abstract

This study evaluated the influence of different drying methods on the nutritional composition, mineral content, and sensory quality of Scylla serrata (mud crab) to determine the most suitable preservation method. Ten crabs, each weighing approximately 500 g, were collected from the University of Agriculture fish farm, humanely euthanized, eviscerated, and thoroughly washed. The samples were divided into two groups with replicates, processed by smoking and oven-drying at a controlled temperature of 60 ± 5 °C for 24 hours. Processed samples were examined for proximate composition, mineral elements, and sensory characteristics using standard analytical techniques. The results showed significant differences between the two drying methods. Smoked samples had higher protein and lipid contents, while oven-dried samples recorded greater moisture, ash, and energy values of 72.76%, 3.12%, and 124.91%, respectively. Calcium levels showed no significant difference between treatments. However, smoked samples contained higher amounts of potassium, sodium, magnesium, iron, zinc, copper, selenium, and cobalt. Phosphorus was significantly higher in oven-dried samples than smoked samples. Sensory evaluation indicated smoked samples were most preferred in flavor, aroma, texture, and overall acceptability. Overall, smoking proved more effective in preserving nutrients, enhancing mineral retention, and improving consumer preference and overall product quality retention.