Crab (Cancer pagurus) meat (white and brown) has a short shelf-life. Chemical treatments may inhibit microbial spoilage and extend shelf-life. The effect of 5% organic acids (lactic acid (LA), acetic acid (AA) and citric acid (CA)) and 5% sodium chloride (NaCl) on TVC (mesophiles and psychrophiles), Enterobacteriaceae, Pseudomonas spp. and lactic acid bacteria (LAB) were investigated during storage (2 °C for 12 days). AA was the most effective treatment for white meat, reducing the initial TVCm and TVCp by 1.6 and 1.8 log₁₀ cfu/g, respectively, and extended the shelf life to 8–11.5 days, compared to 5 days for untreated control samples. LA treatment also significantly (P < 0.05) reduced the initial TVC, but the shelf life was only increased by 3 days. CA and NaCl treatments had no significant effect (P > 0.05). A similar pattern was observed for brown meat samples, although the shelf life was increased by a maximum of 1–3 days. The growth of Enterobacteriaceae, Pseudomonas spp. and LAB was significantly (P < 0.05) reduced on AA treated samples only. It was concluded that the shelf-life of crab meat may be extended by up to 3 days using lactic acid and more than doubled using acetic acid.

蟹（普通黄道蟹）肉类（白色和棕色）有一个很短的保质期。化学处理可能会抑制微生物变质并延长保质期。5％有机酸（乳酸（LA），乙酸（AA）和柠檬酸（CA））和5％氯化钠（NaCl）对TVC（中温菌和嗜冷菌），肠杆菌科，假单胞菌的影响。和乳酸菌（LAB）在储存过程中（2°C放置12天）进行了研究。AA是最有效的白肉治疗方法，可将初始TVCm和TVCp降低1.6和1.8 log ₁₀ cfu / g分别将保质期延长至8–11.5天，而未处理的对照样品为5天。LA处理也显着（P <0.05）降低了初始TVC，但保质期仅增加了3天。CA和NaCl处理均无明显效果（P> 0.05）。尽管货架期最多增加了1-3天，但棕色肉样品也观察到了类似的模式。肠杆菌科，假单胞菌属的生长。且仅在经AA处理的样品上LAB显着降低（P <0.05）。结论是，使用乳酸可使蟹肉的保质期延长多达3天，而使用乙酸可使蟹肉的保质期延长一倍以上。