کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8887836 1628372 2018 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters
چکیده انگلیسی
Snow crab (Chionoecetes opilio) is a valuable crustacean either sold live or processed into two sections (i.e., clusters) and commercialized in a freshly-cooked or cooked-frozen form. The market value of snow crab clusters may be impaired by the development of melanosis, a blue-hued discoloration of enzymatic origin. This study explored the effectiveness of anti-melanosis treatments in solutions with commercially available melanosis inhibitors in conjunction with cooking and freezing. Digital image analysis, correlated to the response of a sensory panel, was used to determine melanosis progression during chilled storage. 4-Hexylresorcinol was the most effective melanosis inhibitor (p < 0.001). Phosphoric acid also showed a marginal, yet significant (p < 0.05), inhibitory effect. Ascorbic acid as well as cooking to a leg core temperature of 87 °C (±0.5) showed no effect on melanosis rate, which was instead accelerated by freezing or treatment with a mixture of acetic, ascorbic, citric and ethylenediaminetetraacetic acid. Overall, 4-hexylresorcinol has the potential to lower melanosis, which may otherwise occur very rapidly and markedly during chilled storage, especially in previously frozen clusters. Melanosis should be considered as a critical quality decay indicator in the shelf-life assessment of snow crab clusters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 92, October 2018, Pages 255-266
نویسندگان
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