期刊
FOOD CONTROL
卷 42, 期 -, 页码 207-213出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.02.019
关键词
Red king crab; Shelf life; Spoilage; Chilled storage
资金
- Norwegian Seafood Research Fund (FHF) [900882]
Red king crab (Paralithodes camtschaticus) presents a commercial and economical important species that is mainly consumed in high-end markets in Japan and USA. The product is either sold live, cooked and refrigerated or frozen. The meat in the legs and in the shoulder is utilized. In this study, shelf life of cooked king crab clusters (shoulder plus three legs) during chilled storage was studied. We utilized sensory, chemical and microbiological methods to describe spoilage during storage of the clusters, and to estimate its shelf life. The results revealed that a cluster is a heterogeneous product, where the shelf life of the leg and shoulder meat is 8 and 5 days, respectively, during chilled storage. As it is impractical to operate with two different shelf lives for the same product, the overall recommended shelf life is 5 days for cooked and chilled clusters. Corresponding maximum level of TVC and Pseudomonas spp. in leg meat stored for 5 days was log 4.6 and 3.7 CFU/g, respectively. A correlation between odour of the shoulder joint and flavour of the leg meat was revealed. By using, exponential regression, the flavour of the leg meat could be predicted based on the odour of the shoulder joint. (C) 2014 Elsevier Ltd. All rights reserved.
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