Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage
Abstract In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at −20 °C for 7 weeks, and the leg mu...
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The Korean Society of Fisheries and Aquatic Science
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ftdoajarticles:oai:doaj.org/article:7bfeecfeeac04c97b31a062a21bc5959 2023-05-15T18:20:06+02:00 Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage Joon-Young Jun Min-Jeong Jung Dong-Soo Kim In-Hak Jeong Byoung-Mok Kim 2017-07-01T00:00:00Z https://doi.org/10.1186/s41240-017-0057-9 https://doaj.org/article/7bfeecfeeac04c97b31a062a21bc5959 EN eng The Korean Society of Fisheries and Aquatic Science http://link.springer.com/article/10.1186/s41240-017-0057-9 https://doaj.org/toc/2234-1757 doi:10.1186/s41240-017-0057-9 2234-1757 https://doaj.org/article/7bfeecfeeac04c97b31a062a21bc5959 Fisheries and Aquatic Sciences, Vol 20, Iss 1, Pp 1-7 (2017) Red snow crab Chionoecetes japonicus Postmortem change Leg muscle Non-thermal muscle separation Aquaculture. Fisheries. Angling SH1-691 article 2017 ftdoajarticles https://doi.org/10.1186/s41240-017-0057-9 2022-12-31T10:36:51Z Abstract In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at −20 °C for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at −20 °C. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at −20 °C of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation. Article in Journal/Newspaper Snow crab Directory of Open Access Journals: DOAJ Articles Fisheries and Aquatic Sciences 20 1 |
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collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Red snow crab Chionoecetes japonicus Postmortem change Leg muscle Non-thermal muscle separation Aquaculture. Fisheries. Angling SH1-691 |
spellingShingle |
Red snow crab Chionoecetes japonicus Postmortem change Leg muscle Non-thermal muscle separation Aquaculture. Fisheries. Angling SH1-691 Joon-Young Jun Min-Jeong Jung Dong-Soo Kim In-Hak Jeong Byoung-Mok Kim Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage |
topic_facet |
Red snow crab Chionoecetes japonicus Postmortem change Leg muscle Non-thermal muscle separation Aquaculture. Fisheries. Angling SH1-691 |
description |
Abstract In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at −20 °C for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at −20 °C. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at −20 °C of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation. |
format |
Article in Journal/Newspaper |
author |
Joon-Young Jun Min-Jeong Jung Dong-Soo Kim In-Hak Jeong Byoung-Mok Kim |
author_facet |
Joon-Young Jun Min-Jeong Jung Dong-Soo Kim In-Hak Jeong Byoung-Mok Kim |
author_sort |
Joon-Young Jun |
title |
Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage |
title_short |
Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage |
title_full |
Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage |
title_fullStr |
Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage |
title_full_unstemmed |
Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage |
title_sort |
postmortem changes in physiochemical and sensory properties of red snow crab (chionoecetes japonicus) leg muscle during freeze storage |
publisher |
The Korean Society of Fisheries and Aquatic Science |
publishDate |
2017 |
url |
https://doi.org/10.1186/s41240-017-0057-9 https://doaj.org/article/7bfeecfeeac04c97b31a062a21bc5959 |
genre |
Snow crab |
genre_facet |
Snow crab |
op_source |
Fisheries and Aquatic Sciences, Vol 20, Iss 1, Pp 1-7 (2017) |
op_relation |
http://link.springer.com/article/10.1186/s41240-017-0057-9 https://doaj.org/toc/2234-1757 doi:10.1186/s41240-017-0057-9 2234-1757 https://doaj.org/article/7bfeecfeeac04c97b31a062a21bc5959 |
op_doi |
https://doi.org/10.1186/s41240-017-0057-9 |
container_title |
Fisheries and Aquatic Sciences |
container_volume |
20 |
container_issue |
1 |
_version_ |
1766197577699557376 |