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

doi:10.1016/j.lwt.2019.03.083

Cited by 9 publications

(11 citation statements)

References 27 publications

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“…Finally, secondary oxidation products such as hydrocarbons, aldehydes and ketones are formed during the termination phase, and unsaturated aldehydes and ketones are oxidized further to produce volatile compounds. These changes result in off-flavours and signal that the product is no longer edible ( Ghaly et al, 2010 ; Kolanowski, Jaworska & Weißbrodt, 2007 ; Lorentzen et al, 2019 ).…”

Section: Survey Methodsmentioning

confidence: 99%

“…It is also crucial for the processors to replace their stock on a first-in, first-out basis to help prevent oxidative spoilage by minimizing the cold storage time. This spoilage is significant when species contain high lipid content ( Ghaly et al, 2010 ; Kolanowski, Jaworska & Weißbrodt, 2007 ; Lorentzen et al, 2019 ).…”

Section: Survey Methodsmentioning

confidence: 99%

“…Slow freezing of cod results in larger ice crystal size, creating network structures in the flesh and resulting in a spongy texture after thawing ( Nakazawa & Okazaki, 2020 ). Improper long-term cold storage can result in protein denaturation, lipid oxidation and rancidity ( Ghaly et al, 2010 ; Kolanowski, Jaworska & Weißbrodt, 2007 ; Lorentzen et al, 2019 ; Nakazawa & Okazaki, 2020 ). Cold-chain abuse and sublimation can result in the thawing and recrystallization of ice, resulting in larger, more irregular crystals.…”

Section: Survey Methodsmentioning

confidence: 99%

“…This process is termed “twice-frozen” or “double frozen” ( Hedges, 2002 ). This repeated freezing and thawing can affect product quality if proper care is not taken ( Fuentes et al, 2013 ; PrimeFish, 2017 ; Washburn et al, 2017 ) and may result in dehydration, drip loss, and gaps in the flesh ( Dawson, Al-Jeddawi & Remington, 2018 ; Lorentzen et al, 2019 ; Tironi, de Lamballerie & Le-Bail, 2010 ).…”

Section: Survey Methodsmentioning

confidence: 99%

“…Holding at very low temperatures minimizes colour change and fading ( Bito, 1976 ; Nakazawa & Okazaki, 2020 ). Care should be taken throughout the freezing and thawing process to maximize water holding capacity and minimize freezer burn, texture loss, and gaping ( Dawson, Al-Jeddawi & Remington, 2018 ; Lorentzen et al, 2019 ). Like groundfish, rapid freezing minimizes ice crystal size and minimizes damage to the flesh ( Dawson, Al-Jeddawi & Remington, 2018 ; Tironi, de Lamballerie & Le-Bail, 2010 ).…”

Section: Survey Methodsmentioning

confidence: 99%

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Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

Brown

Dave

2021

PeerJ

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Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value.

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Section: Survey Methodsmentioning

confidence: 99%

Section: Survey Methodsmentioning

confidence: 99%

Section: Survey Methodsmentioning

confidence: 99%

Section: Survey Methodsmentioning

confidence: 99%

Section: Survey Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

Brown

Dave

2021

PeerJ

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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

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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.

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Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging

et al. 2020

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Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters

Cited by 9 publications

References 27 publications

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery

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

Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging

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