{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T07:25:33Z","timestamp":1770967533114,"version":"3.50.1"},"reference-count":64,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T00:00:00Z","timestamp":1770940800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>\n                    Slurry ice is known to extend the shelf life of refrigerated seafood, yet its specific impact on the quality and microbiota of soft-shell mud crabs during storage has not been well characterized. This study examined changes in the\n                    <jats:italic>K<\/jats:italic>\n                    -value, xanthine oxidase (XOD) activity, free amino acids, flavor nucleotides, and bacterial community succession in the muscle of vacuum-packed soft-shell crabs during slurry ice cooling and cold storage. The results showed that the crabs retained acceptable biochemical freshness (\n                    <jats:italic>K<\/jats:italic>\n                    -value &amp;lt; 40%) for up to 7 days. XOD activity increased over time. Gly,\n                    <jats:sub>L<\/jats:sub>\n                    -Arg,\n                    <jats:sub>L<\/jats:sub>\n                    -Ala, and\n                    <jats:sub>L<\/jats:sub>\n                    -Glu were identified as the predominant FAAs, and their marked reduction significantly influenced flavor development. Adenosine monophosphate was the most abundant flavor nucleotide, followed by inosine monophosphate; the decline in both compounds contributed to a reduction in the equivalent umami concentration. Furthermore, while the\n                    <jats:italic>\u03b1<\/jats:italic>\n                    -diversity of the muscle bacterial community remained stable, an increase was observed in four families\u2014primarily Comamonadaceae and Shewanellaceae. Notably, the rise in amplicon sequence variant 936 (ASV936, assigned to\n                    <jats:italic>Shewanella<\/jats:italic>\n                    ) by day 7 suggested the onset of spoilage. These findings demonstrate that slurry ice cooling combined with cold storage can effectively maintain the edible quality of soft-shell crabs for 7 days, offering a viable method for short-term preservation.\n                  <\/jats:p>","DOI":"10.3389\/fnut.2026.1762532","type":"journal-article","created":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T06:40:04Z","timestamp":1770964804000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Evolution of quality characteristics and bacterial community in vacuum-packed soft-shell mud crab during slurry ice cooling and cold storage"],"prefix":"10.3389","volume":"13","author":[{"given":"Ye","family":"Sun","sequence":"first","affiliation":[{"name":"Key Laboratory of Aquacultural Biotechnology Ministry of Education, School of Marine Sciences, Ningbo University","place":["Ningbo, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shengming","family":"Han","sequence":"additional","affiliation":[{"name":"Ningbo Dasheng Biotechnology Co., Ltd.","place":["Ningbo, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lei","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Aquacultural Biotechnology Ministry of Education, School of Marine Sciences, Ningbo University","place":["Ningbo, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Changkao","family":"Mu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Aquacultural Biotechnology Ministry of Education, School of Marine Sciences, Ningbo University","place":["Ningbo, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chunlin","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Aquacultural Biotechnology Ministry of Education, School of Marine Sciences, Ningbo University","place":["Ningbo, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ce","family":"Shi","sequence":"additional","affiliation":[{"name":"Key Laboratory of Aquacultural Biotechnology Ministry of Education, School of Marine Sciences, Ningbo University","place":["Ningbo, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yangfang","family":"Ye","sequence":"additional","affiliation":[{"name":"Key Laboratory of Aquacultural Biotechnology Ministry of Education, School of Marine Sciences, Ningbo University","place":["Ningbo, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2026,2,13]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"313","DOI":"10.1007\/s10499-010-9399-3","article-title":"Experimental nursery culture of the mud crab Scylla paramamosain (Estampador) in China","volume":"19","author":"Ye","year":"2011","journal-title":"Aquac 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