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Ye T, Chen X, Chen Z, Liu R, Wang Y, Lin L, Lu J. Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage. J Food Biochem 2021; 45:e13708. [PMID: 33733512 DOI: 10.1111/jfbc.13708] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 03/09/2021] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) at 300 MPa for 20 min at 25°C was used for shucking Chinese mitten crab. The shelf-life, quality as well as internal protein changes in HPP-shucked meat were investigated during superchilled storage at -4o C. Upon 3-week storage, the lightness and whiteness of HPP-shucked crab meat start to decline, while no significant changes were observed in the hardness, gumminess, and chewiness. Sensory and microbial evaluation suggested that HPP-shucked crab meat can be generally preserved in an acceptable manner within 3 weeks, although a negative influence on drip loss was found. The loss of entrapped water in crab meat as revealed by low field nuclear magnetic resonance was responsible for the relatively high thawing drip loss. The severe deterioration of meat quality and sensory occurred at 4-week storage probably as a result of exacerbated myofibrillar protein oxidation, denaturation, and crosslinking. PRACTICAL APPLICATIONS: It has been confirmed that HPP shucking can maintain the fresh-state of the crab meat and save energy compared to the conventional treatment, which could meet consumers' demand for minimally processed seafood products. In this work, the shelf-life of HPP-shucked crab meat stored at -4o C was evaluated to be 3 weeks and HPP shucking combined with superchilling can be an effective way to preserve the crab meat. These results can provide basic knowledge for the storage and distribution of HPP-shucked crab meat.
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Affiliation(s)
- Tao Ye
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Rui Liu
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
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Anupama TK, Laly SJ, Kumar KNA, Sankar TV, Ninan G. Biochemical and Microbiological Assessment of Crucifix Crab ( Charybdis feriatus) Stored at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1449154] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Thottingal K. Anupama
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Sundarambal J. Laly
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Kesavan Nair Ashok Kumar
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - Thazhakot V. Sankar
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
| | - George Ninan
- Quality Assurance and Management Division, Central Institute of Fisheries Technology, Cochin, India
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Lorentzen G, Skuland AV, Sone I, Johansen JO, Rotabakk BT. Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Robson AA, Kelly MS, Latchford JW. Effect of temperature on the spoilage rate of whole, unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus. Food Microbiol 2007; 24:419-24. [PMID: 17189768 DOI: 10.1016/j.fm.2006.07.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2006] [Revised: 06/30/2006] [Accepted: 07/21/2006] [Indexed: 11/19/2022]
Abstract
Shelf life of whole, initially live, crabs depended primarily on the storage conditions and the time at which death occurred. Large differences in the time that individual crab species survived particular storage conditions resulted in wide variations in shelf-life. Bacterial spoilage of Carcinus maenas, Necora puber and Cancer pagurus, measured using aerobic plate counts, indicated that on ice at 4 degrees C whole unprocessed crabs had a shelf life approximately 9-11 days, at 4 degrees C approximately 13-29 days, in simulated supermarket conditions of sale approximately 5-7 days and at 20 degrees C approximately 2-16 days. Storage of whole unprocessed crabs chilled at 4 degrees C considerably extended shelf life compared to crabs stored on ice. Live crabs stored on ice died within 24h, most likely due to thermal shock and their early death was responsible for their more rapid increase in bacterial numbers compared to crabs stored at 4 degrees C. No growth of bacteria occurred in the flesh of live crabs stored at 4 degrees C for between 128 and 504 h. Crab flesh quality deteriorated prior to maximum shelf-life (defined as the time at which bacterial load reached log 5 cfu/g crabmeat) in some instances. The best compromise between high crabmeat yield and long shelf-life is likely to be to transport crabs at 4 degrees C live to market where they could be stored live at 4 degrees C without spoilage for 2 weeks before placed on ice at 4 degrees C, with a potential maximum shelf life of approximately 24 days.
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Affiliation(s)
- Anthony A Robson
- School of Ocean Sciences, University of Wales, Bangor, Menai Bridge, Anglesey, Gwynedd LL59 5EY, UK
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Senkel IA, Jolbitado B, Butler EM, Rippen TE. A comparison of different processing methods for picked blue crab (Callinectes sapidus). J Food Prot 2005; 68:360-5. [PMID: 15726982 DOI: 10.4315/0362-028x-68.2.360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Five methods for producing picked crab meat from cooked blue crab (Callinectes sapidus) were evaluated for internal food temperatures and bacterial numbers at various process points. Whole shell-on crabs, crab cores ("backed" crabs with carapace removed), and crab meat samples were analyzed for standard plate count, total coliforms, fecal coliforms, Escherichia coli, and Staphylococcus aureus. For three of the processes, crabs were backed and washed a substantial time before picking; one of the processes used an ice slush dip to cool cooked crabs. Except for a single crab sample, bacteria were not isolated from crab and core samples. Standard plate count, E. coli, and S. aureus in crab meat samples from the different processes were statistically the same. Bacterial numbers in fresh picked crab meat samples exposed to an ambient temperature of 20 to 21.1 degrees C for 1.5 and 3.5 h and stored at 1 degrees C for 3 to 4 days and 7 to 8 days did not significantly differ (P < 0.05).
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Affiliation(s)
- I Arthur Senkel
- Office of Food Protection and Consumer Health Services, Department of Health and Mental Hygiene, Baltimore, Maryland 21203, USA.
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YERLİKAYA PINAR, GÖKO?LU NALAN. QUALITY CHANGES OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT DURING FROZEN STORAGE. J FOOD QUALITY 2004. [DOI: 10.1111/j.1745-4557.2004.tb00639.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Linton M, Mc Clements JMJ, Patterson MF. Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00724.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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GILLMAN BARBARAL, SKONBERG DENISEI. EFFECTS OF ADDITIVES ON QUALITY OF MECHANICALLY EXTRACTED JONAH CRAB (CANCER BOREALIS) MINCE DURING REFRIGERATED STORAGE. J FOOD QUALITY 2002. [DOI: 10.1111/j.1745-4557.2002.tb01024.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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