The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing
| Autor: | Koichi Takaki, Haixia Yu, Yang Shuibing, Yaqin Hu, Chunhong Yuan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
biology Nutrition. Foods and food supply 030309 nutrition & dietetics Chemistry thawing General Chemical Engineering quality attributes 04 agricultural and veterinary sciences General Chemistry Swimming crab TP368-456 Portunus trituberculatus Liquid nitrogen biology.organism_classification freezing 040401 food science Food processing and manufacture Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology liquid nitrogen TX341-641 Food science Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 19, Iss 1, Pp 33-39 (2021) |
| ISSN: | 1947-6337 |
| Popis: | Effects of air thawing (AT), refrigerator thawing (RT), water immersing thawing (WIT), lotic water thawing (LWT), and microwave thawing (MT) on the quality of swimming crab by liquid nitrogen freezing were investigated. The highest thawing loss was recorded for MT sample (2.70%) followed by AT (2.22%), WIT (1.97%), and LWT (1.52%), while RT had the lowest value (1.06%). RT sample had the lowest TBARS (0.34 mg/kg) and the highest sensory (8.60) score closer to those for fresh meat, but MT sample had the highest TBARS (0.66 mg/kg) with the lowest sensory score (7.83). Besides, microstructural changes indicated that MT induced larger gaps between muscle fibers and broken more muscle fiber bundles than the other methods, while RT had the least negative role on the microstructure of crab meat. Overall, RT could be recommended as a suitable method for preserving the quality of frozen swimming crab. |
| Databáze: | OpenAIRE |
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