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
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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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 (pâ¯<â¯0.001). Phosphoric acid also showed a marginal, yet significant (pâ¯<â¯0.05), inhibitory effect. Ascorbic acid as well as cooking to a leg core temperature of 87â¯Â°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
Journal: Food Control - Volume 92, October 2018, Pages 255-266
نویسندگان
Federico Lian, Ingrid MÃ¥ge, Grete Lorentzen, Sten Ivar Siikavuopio, Kersti Ãverbø, Birthe Vang, Diana Lindberg,