Comparative quality evaluation of processed clusters obtained from red king crab (Paralithodes camtschaticus) typical of spring and autumn harvests in the Barents Sea

Lian, Federico; Siikavuopio, Sten Ivar; Hustad, Anette; Thesslund, Tina; Lindberg, Stein-Kato; Lorentzen, Grete Elisabeth

doi:10.1016/j.foodcont.2020.107826

Cited by 9 publications

(10 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This microbial growth was similar to that reported in a previous shelf-life study for cooked-refrigerated clusters obtained from wild intermolt RKCs (Lorentzen et al, 2014). By contrast, a similar lag phase but lower TVC P levels at the later stages of storage were reported for the leg meat of cooked-refrigerated clusters obtained from wild autumn intermolt RKC (Lian et al, 2021). With regard to Pseudomonas spp., the observed levels in the present study for wild RKCs followed an evolution similar to that reported in the abovementioned studies (Lian et al, 2021;Lorentzen et al, 2014), exceeding 4 log CFU g − 1 between day 8 and 13.…”

Section: Wild Rkcsupporting

confidence: 88%

“…Based on the cooking conditions (i.e., the cumulative thermal effect), it is possible to achieve different degrees of inactivation of the indigenous bacteria (Condón-Abanto et al, 2019). The present study targeted the same leg core temperature as the cooking endpoint (92 • C) adopted by Lorentzen et al (2014) and Lian et al (2021). However, in the latter study, the homogeneity of the heat exchange was improved by continuous recirculation of the cooking water, which might explain the lower TVC P detected.…”

Section: Wild Rkcmentioning

confidence: 84%

“…In this regard, the microbial acceptability limit (MAL) of 5 log CFU g − 1 for TVC P and 4 log CFU g − 1 for Pseudomonas spp. have been proposed as the microbial shelf-life endpoint of the leg meat of cooked RKC clusters (Lian et al, 2021;Lorentzen et al, 2014).…”

Section: Red King Crab (Rkc)mentioning

confidence: 99%

“…The RKC and SC are typically harvested in Arctic waters and traded either as live crabs or as cooked-frozen clusters, which consist of three (for RKC) or four (for SC) walking legs and a cheliped attached to a shoulder joint (Lian et al, 2018(Lian et al, , 2021. At the retail level, RKC and SC are often commercialized as cooked-frozen clusters or as ready-to-eat clusters, which are refrigerated either immediately after cooking or after a period of frozen storage.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Lian¹,

Jøstensen²,

Siikavuopio³

et al. 2022

Food Microbiology

Self Cite

View full text Add to dashboard Cite

The red king crab (RKC, Paralithodes camtschaticus) and snow crab (SC, Chionoecetes opilio) are valuable decapods that can undergo live holding (LH) in onshore facilities before either live export or processing into two cookedfrozen sections (i.e., clusters). This study investigated the effect of the LH time (up to two months without feeding) and temperature (5|10 • C for RKC; 1|5 • C for SC) on the total viable psychrotrophic count (TVC P ) and Pseudomonas spp. in the leg meat of cooked RKC and SC. The effect of freezing after cooking was also evaluated. The counts were determined during storage at 4 • C after cooking on the clusters undergoing either immediate refrigeration (IR) or 24-month frozen storage before refrigeration (FBR). In the RKC cooked leg meat, the LH temperature significantly affected the TVC P , with LH at 10 • C leading to higher counts, while the Pseudomonas spp. levels were mainly influenced by the freezing, with lower levels in FBR samples compared to their IR counterparts. In the SC cooked leg meat, the LH conditions did not significantly affect the counts, which were instead significantly lowered by the freezing. From an industrial and commercial standpoint, it can be concluded that LH of RKC at high temperature (10 • C) led to a shorter microbial shelf-life of cooked RKC clusters, with the clusters undergoing FBR showing longer microbial shelf-life than their IR counterparts. By contrast, with the mild cooking regime applied, the LH time and temperature of SC had a lower influence on the microbial shelf-life of cooked SC clusters than that given by the choice of the storage type (IR or FBR) after cooking.

show abstract

Section: Wild Rkcsupporting

confidence: 88%

Section: Wild Rkcmentioning

confidence: 84%

Section: Red King Crab (Rkc)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Lian¹,

Jøstensen²,

Siikavuopio³

et al. 2022

Food Microbiology

Self Cite

View full text Add to dashboard Cite

show abstract

“…There is a relationship between hardness and the capture season of crabs. Texture profile analysis (TPA) was done for cooked crab leg meat obtained in the autumn showing a significantly higher hardness than those obtained in the spring, while gumminess and chewiness did not show any changes in processed king crab (Paralithodes camtschaticus) [42]. Martínez et al [43] studied the effect of precooking temperature on the mechanical properties of blue crab (Callinectes sapidus) by TPA.…”

Section: Texture Parameters Of Pasteurized Soft-and Hard-shellmentioning

confidence: 99%

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Pathak

Shakila

Jeyasekaran

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Pasteurized hard-shell blue swimming crabs (Portunus pelagicus) are widely popular in the United States, while soft-shell crabs are rich in minerals and are often discarded as waste or sold at a substantially low price in the market. Pasteurization time-temperature is standardized for soft-shell crabs processed together with hard-shell crabs. This study was undertaken to develop a pasteurization process for soft-shell crabs together with hard-shell crabs. Precooking time and temperature evaluated for soft-shell crabs based on sensorial analysis yield and drip loss indicated that the heat process at 100°C for 5 min gave higher yield (82%) and lower drip loss (14%). Soft-shell crabs were processed together with hard-shell crabs at three different ratios, viz., 30 : 70, 40 : 60, and 50 : 50. The pasteurization process was employed at seven time-temperature combinations, viz., 83-84°C for 150 min and 160 min, 84-85°C for 140 and 150 min, 85-86°C for 130 min and 140 min, and 86-87°C for 120 min. Crabs processed at a 30 : 70 ratio had a higher sensory score (4.95), and pasteurization at 83-84°C for 150 yielded the best quality product. The total process time ( F value) determined by the heat penetration study was 58.25 min. Shelf-life stability studies revealed that TVB-N values were higher in those processed at a 50 : 50 ratio and process temperatures greater than 83-84°C but never exceeded in those processed at a 30 : 70 ratio, the permissible limit. Total aerobic bacteria remained low for 1 to 2 log cfu/g correlating well with sensory analysis. Soft-shell crabs can therefore be processed together with hard-shell crabs at a ratio of 30 : 70 and pasteurized at 83-84°C for 150 min with a shelf-fish of 6 months at 2°C without any loss in quality. The standardized process will enable crab processors to use soft-shell crab meat in addition to hard-shell crab meat, which is currently discarded.

show abstract

Shelf-life of cooked meat of southern king crab (Lithodes santolla) and false king crab (Paralomis granulosa) during refrigerated storage

Cocito,

Permigiani,

Tapella

et al. 2024

Heliyon

View full text Add to dashboard Cite

Comparative quality evaluation of processed clusters obtained from red king crab (Paralithodes camtschaticus) typical of spring and autumn harvests in the Barents Sea

Cited by 9 publications

References 40 publications

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Shelf-life of cooked meat of southern king crab (Lithodes santolla) and false king crab (Paralomis granulosa) during refrigerated storage

Contact Info

Product

Resources

About