Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters
Different mild cooking treatments of snow crab clusters in combination with immediate refrigeration (IR) or freezing-thawing before refrigeration (FBR) have been performed. The clusters were cooked in either fresh or salted (5 g NaCl/100 ml) water at two temperature/time conditions (87 °C/430 s and...
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ftntnutrondheimi:oai:ntnuopen.ntnu.no:11250/2638877 2023-05-15T15:54:09+02:00 Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters Lorentzen, Grete Elisabeth Lian, Federico Røhme, Amalie Agersborg Johannessen, Eirin Grastveit, Karen Vanglo Grip, Adrian Eyser Siikavuopio, Sten Ivar 2019 http://hdl.handle.net/11250/2638877 https://doi.org/10.1016/j.lwt.2019.03.083 eng eng Elsevier Norges forskningsråd: 267763 Nofima AS: 11928 Lebensmittel-Wissenschaft + Technologie. 2019, 108 283-288. urn:issn:0023-6438 http://hdl.handle.net/11250/2638877 https://doi.org/10.1016/j.lwt.2019.03.083 cristin:1704222 Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no CC-BY 283-288 108 Lebensmittel-Wissenschaft + Technologie Journal article Peer reviewed 2019 ftntnutrondheimi https://doi.org/10.1016/j.lwt.2019.03.083 2020-02-05T23:32:29Z Different mild cooking treatments of snow crab clusters in combination with immediate refrigeration (IR) or freezing-thawing before refrigeration (FBR) have been performed. The clusters were cooked in either fresh or salted (5 g NaCl/100 ml) water at two temperature/time conditions (87 °C/430 s and 96 °C/148 s) both targeting a core temperature of 81 °C in the largest cluster leg. The freezing-thawing affected quality parameters such as weight loss, melanosis and microbial growth (total viable psychrotrophic counts (TVC) and Pseudomonas spp.) during refrigeration. During refrigeration, FBR clusters showed a higher weight loss compared to the IR clusters, and the development of melanosis in the FBR clusters was faster and more severe compared to the IR clusters. Melanosis was also affected by the cooking treatments as the clusters cooked in water at 96 °C obtained better visual quality scores compared to those cooked in water at 87 °C (P < 0.05). In the FBR clusters, the levels of TVC were lower compared to the IR clusters. In summary, melanosis was the dominant shelf-life limiting factor irrespective of freezing-thawing and cooking combinations. Application of such combinations in processing of snow crabs is therefore not recommended unless measures to reduce melanosis are adopted. publishedVersion © 2019 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).T Article in Journal/Newspaper Chionoecetes opilio Snow crab NTNU Open Archive (Norwegian University of Science and Technology) LWT 108 283 288 |
institution |
Open Polar |
collection |
NTNU Open Archive (Norwegian University of Science and Technology) |
op_collection_id |
ftntnutrondheimi |
language |
English |
description |
Different mild cooking treatments of snow crab clusters in combination with immediate refrigeration (IR) or freezing-thawing before refrigeration (FBR) have been performed. The clusters were cooked in either fresh or salted (5 g NaCl/100 ml) water at two temperature/time conditions (87 °C/430 s and 96 °C/148 s) both targeting a core temperature of 81 °C in the largest cluster leg. The freezing-thawing affected quality parameters such as weight loss, melanosis and microbial growth (total viable psychrotrophic counts (TVC) and Pseudomonas spp.) during refrigeration. During refrigeration, FBR clusters showed a higher weight loss compared to the IR clusters, and the development of melanosis in the FBR clusters was faster and more severe compared to the IR clusters. Melanosis was also affected by the cooking treatments as the clusters cooked in water at 96 °C obtained better visual quality scores compared to those cooked in water at 87 °C (P < 0.05). In the FBR clusters, the levels of TVC were lower compared to the IR clusters. In summary, melanosis was the dominant shelf-life limiting factor irrespective of freezing-thawing and cooking combinations. Application of such combinations in processing of snow crabs is therefore not recommended unless measures to reduce melanosis are adopted. publishedVersion © 2019 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).T |
format |
Article in Journal/Newspaper |
author |
Lorentzen, Grete Elisabeth Lian, Federico Røhme, Amalie Agersborg Johannessen, Eirin Grastveit, Karen Vanglo Grip, Adrian Eyser Siikavuopio, Sten Ivar |
spellingShingle |
Lorentzen, Grete Elisabeth Lian, Federico Røhme, Amalie Agersborg Johannessen, Eirin Grastveit, Karen Vanglo Grip, Adrian Eyser Siikavuopio, Sten Ivar Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters |
author_facet |
Lorentzen, Grete Elisabeth Lian, Federico Røhme, Amalie Agersborg Johannessen, Eirin Grastveit, Karen Vanglo Grip, Adrian Eyser Siikavuopio, Sten Ivar |
author_sort |
Lorentzen, Grete Elisabeth |
title |
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters |
title_short |
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters |
title_full |
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters |
title_fullStr |
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters |
title_full_unstemmed |
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters |
title_sort |
effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (chionoecetes opilio) clusters |
publisher |
Elsevier |
publishDate |
2019 |
url |
http://hdl.handle.net/11250/2638877 https://doi.org/10.1016/j.lwt.2019.03.083 |
genre |
Chionoecetes opilio Snow crab |
genre_facet |
Chionoecetes opilio Snow crab |
op_source |
283-288 108 Lebensmittel-Wissenschaft + Technologie |
op_relation |
Norges forskningsråd: 267763 Nofima AS: 11928 Lebensmittel-Wissenschaft + Technologie. 2019, 108 283-288. urn:issn:0023-6438 http://hdl.handle.net/11250/2638877 https://doi.org/10.1016/j.lwt.2019.03.083 cristin:1704222 |
op_rights |
Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1016/j.lwt.2019.03.083 |
container_title |
LWT |
container_volume |
108 |
container_start_page |
283 |
op_container_end_page |
288 |
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1766389333626978304 |