Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11024870 | LWT - Food Science and Technology | 2019 | 31 Pages |
Abstract
To evaluate the product quality of leg meat from red snow crab (Chionoecetes japonicus) prepared with a novel freeze-thaw-pressing muscle separation (FTPS), the biochemical properties were compared with those of two thermal muscle separations (boiling; BS or steaming; SS). Among the muscle separations, the yield from merus part was the highest with the FTPS (22.0â¯Â±â¯2.1â¯g), followed by SS (20.3â¯Â±â¯1.4â¯g) and BS (17.5â¯Â±â¯1.8â¯g). The proximate compositions in the three leg meats were similar, but the quantitative analyses for the water extractive components (free amino acids, minerals, organic acids and ATP-related compounds) revealed that all the contents were notably higher in the leg meat with FTPS (LM-FTPS) than that with BS or SS. The sensorial acceptability test demonstrated the storable day limits of the LM-FTPS at â20â¯Â°C, 0â¯Â°C or 10â¯Â°C, but it was suggested only in storage either at 0â¯Â°C (3 days) or 10â¯Â°C (1 day), the day limits corresponded to 30â¯mg% of the VBN value and 5 log CFU gâ1 of the total viable cell count. In the case of â20â¯Â°C storage, the storable day limit suggested within 5 days, based on the VBN value.
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Authors
Joon-Young Jun, Min-Jeong Jung, In-Hak Jeong, Dong-Soo Kim, Byoung-Mok Kim,