Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat

ABSTRACT

Ovalipes trimaculatus is a crab recognized as a new resource with fishing value to obtain frozen products. Pasteurization conditions of meat crab at temperatures below 85ºC (60, 72, and 82ºC) were established to achieve better quality attributes in the frozen product. The lethality curves of Staphylococcus aureus and Listeria monocytogenes were measured, and the decimal reduction times (D) and Z values were determined. Heat transfer during the pasteurization process of pouches containing crab meat was simulated using a computational code in finite elements, and the mathematical model was experimentally validated. Thermal histories were coupled to the microbial lethality kinetics of the most heat resistant pathogen microorganism in order to establish pasteurization times necessary for the process system design. The predicted pasteurization conditions were microbiologically validated. The pouches were frozen under industrial conditions and stored at ?22ºC for 1 year. The influence of the type of packaging (vacuum and nonvacuum plastic pouches) on physicochemical and sensory quality parameters of frozen crab meat (color, exudate, lipid oxidation, water holding capacity, and overall acceptability) were analyzed observing better performance under vacuum conditions.     

防止白鲢鱼糜蛋白质冷冻变性的研究

用正交试验Ｌ９（３＾３）法研究了白链鱼糜蛋白经漂洗后，添加食品磷酸盐和蔗糖作为抗冻剂对防止冷冻变性的影响。结果显示：漂洗液的盐分浓度越低，鱼糜中蔗糖含量越高，蛋白质冷冻变性程度越小。添加食品磷酸盐对漂洗和未漂洗鱼糜的影响有所不同。此外，在无抗冻剂条件下冷冻，漂洗鱼糜蛋白质的变性程度大于未漂洗鱼糜，而抗冻剂在提高漂洗鱼糜蛋白质抗冷冻变性的效果比未漂洗鱼糜要明显。     

Development of a Prediction Computer Model for Blue Crab Meat Yield Based on Processing and Biological Variables

The effects of cooking time, cooking method, storage conditions, crab size, crab sex, season, and crab sexual maturity on the total and differential yield of blue crab were determined under commercial processing condition. Crabs cooked for 8 min. yielded more meat than those processed for 12 min. and 10 min. Male crabs yielded more lump and claw meat than female crabs. Clean female crabs also produced more lump and top flake than sponge crabs. A computer program, VTBCP, containing the yield data and prediction equations was developed to predict and calculate the final meat yield (total and differential) based on biological and processing variables.     

Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)

Commercially, crab meat is obtained by hand-picking after a cooking process, followed by pasteurizing or canning. Jumbo lump is one of the pieces of meat obtained from the blue crab. The aim of this study was to evaluate the effect of the commercial cooking process (boiling and steaming) on the mechanical and functional properties of whole jumbo lump and the gels obtained from cooked and minced jumbo lump from blue crab (Callinectes sapidus). The gels were prepared combining the washing process and microbial transglutaminase. The boiling and steaming processes showed a different effect on the textural and color properties. Whole jumbo lump pieces cooked by immersion in boiling water showed a higher hardness value as compared to steamed jumbo lump pieces, suggesting a different internal structural. The cooking processes used in this study did not modify the water holding capacity, gelling capability, or color of the minced jumbo lump. The addition of microbial transglutaminase to washed minced jumbo lump improved the hardness, cohesiveness, and chewiness of gels elaborated with boiled or steamed jumbo lump, which allowed the textural properties similar to those of the whole jumbo lump.     

Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-Tube Analysis

ABSTRACT

In this study, five groups of sequentially spoiled crabmeat were evaluated by a trained sensory panel, and these results were compared with the findings from a Cyranose 320 Electronic Nose and Draeger gas analyzer. Using the electronic nose with filtered compressed breathing air yielded the best results. Although this approach resulted in 100 % separation of the known groups, only 30% of the coded unknown samples were correctly identified. All 5 groups of samples analyzed using Draeger-Tubes were found to be significantly different at α?=?0.05 using a Tukey-Kramer ANOVA statistical procedure. The coded unknown samples were correctly identified at a rate of 83%. The simplicity and precision of this latter procedure may present opportunities for use of Draeger-Tubes by crab processing industries and other food processing industries as an objective method for quality control.     

Effects of Chilled Storage,Freezing Rates,and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus

ABSTRACT

The effects of a short chilled storage period before freezing, frozen storage temperature, and freezing rate on lipid oxidation of bluefin tuna (Thunnus thynnus) meat during frozen storage were investigated. After 12-months storage, all samples had increased in peroxide value though they were less at the lower temperatures (?45 and ?60°C). Peroxide values in all samples stored at ?20°C increased after 3 months storage, particularly those processed and stored 51 h after harvest. The lowest increase in peroxide value occurred in the samples frozen rapidly 3 h after harvest. Vitamin E levels decreased faster during frozen storage at ?20°C. There were no apparent differences in levels of triacylglycerides nor in n-3 fatty acid levels between treatments, storage periods, and storage temperatures. After 12-months storage, headspace oxidative volatiles were highest in samples stored at ?20°C and lowest in those stored at ?60°C. Lipid oxidation in tuna meat stored at ?45°C is similar to that at ?60°C, and rapid freezing rather than slow freezing should be used.     

Qualitative and Quantitative Analysis of Campylobacter jejuni and Campylobacter coli in Fresh Blue Crab (Callinectes sapidus) Meat

Samples of fresh picked crabmeat from twelve different blue crab processing facilities were analyzed for general microbial quality and the presence of Campylobacter jejuni and Campylobacter coli. Twenty samples from each plant were analyzed for a total of 240 samples. Aerobic plate counts ranged from 7.4 x 10³ to 4.6 x 10⁸. Coliform and fecal coliform counts ranged from <0.3 to 32.8 MPN/g and <0.3 to 2.26 MPN/g, respectively. Eshcherichia coli counts ranged from <0.3 to 0.77 MPN/g. Campylobacter jejuni was isolated from 36 (15%) samples and Campylobacter coli was isolated from 14 (5.8%). There was no statistical correlation between general microbial quality, plant size or inspection score (sanitation) and the presence of Campylobacter species.     

Influence of Previous Washing Process and Storage Time on Chemical Composition and Sensory Quality of Thai Pangas (Pangasius sutchi) Minced Muscle During Frozen Storage

ABSTRACT

This work focuses on the effect of a washing process followed by frozen storage (3 months; ?18°C) on the quality of minced pangas muscle. A previous washing step has led to a positive effect on fish quality according to marked decreases in expressible moisture (28%), volatile amines (25.7%), free fatty acids (24.5%), and thiobarbituric acid reactive substances (29%). However, such indexes showed quality loss throughout the frozen storage. Amongst quality indexes, special attention should be given to the expressible moisture value and the water holding capacity, as being closely related to the gel-forming ability in order to obtain surimi-type commercial products.     

Development of Intermediate Moisture Fish Patties from Minced Rockfish Meat (Sebastes sp.)

Abstract

An Intermediate Moisture (IM) fish patty was formulated from rockfish mince (85.7%), sorbitol (6.0%), soy protein isolate (2.0%), tapioca starch (2.0%), chicken bouillon (1.3%), refined salt (2.5%), and dried seasonings (0.5%). The mixture was dehydrated at 40 °C for 10 h and vacuum packaged. The dried product had a moisture content of 33% and a water activity of 0.82. The desorption isotherm was sigmoid in shape indicating water activity of the product at ambient temperature in the Philippines would remain stable. Seasonings were added to improve the taste and possibly the stability of the product. Sorbitol addition improved the texture, as judged by a sensory panel, as well as the rehydration index of the patties. Humectat and seasonings improved the overall acceptability of the patties by a sensory panel. Product was prepared with and without preservatives (potassium sor-bate and TBHQ), dehydrated at 40 °C for 10 h, vacuum packed and held at 38°C or ?20°C for two months. Moisture content, water activity, pH, rehydration index, TEA value, Hunter-Gardner color, texture profile, amino acid composition, sensory properties and microbial growth were determined at storage intervals. Instrumental and sensory tests showed no significant differences (p < 0.05) among samples stored with or without preservative and at ?20°C vs. 38°C.     

Acidification Methods for Stabilization and Storage of Salmon By-Products

ABSTRACT

High-quality by-products from fish processing are sometimes discarded unless fishmeal plants are located nearby. Other preservation methods, such as acidification, are less commonly used to inhibit spoilage. In this study, individual salmon by-products (heads, viscera, and a mixture) were stabilized through fermentation by lactic acid bacteria and through ensilage by direct acidification. Lipid and protein quality decreased in all samples with storage time (up to 120 days). Of note, viscera and heads preserved separately consistently maintained a lower, more effective pH than when mixed together, regardless of treatment, which has major implications for how fish processing waste should be collected and stored if maximum nutritional quality is to be preserved.     

Effect of a Previous Washing Step with Tannic Acid on the Quality of Minced Horse Mackerel (Trachurus trachurus) During Frozen Storage

Fatty fish have been recognized as potential raw material for production of minced meat; however, they are prone to oxidation and further deterioration. In the present study, the effect of washing and antioxidant (tannic acid) treatment on the quality of minced meat of Trachurus trachurus (horse mackerel) during frozen storage was observed. Minced meat of Trachurus trachurus was divided into three lots (T0, T1, and T2). T1 was washed with cold water, T2 with cold water containing tannic acid (100 mg/kg), and T0 was not washed. All the lots were frozen at ?40°C and stored at ?20 ± 2°C for 125 days and were subjected to biochemical, microbiological, and sensory evaluation at regular intervals of 25 days. The antioxidant treatment with tannic acid at the dosage used was found effective in minimizing the rancidity problems of minced meat (T2), compared to T0 and T1. During the whole period of storage, samples from T2 showed good quality in terms of microbiological, biochemical, and sensory analysis compared to T1 and T0.     

Cryogenic and Refrigerated Storage of Rainbow Smelt Osmerus mordax Spermatozoa

The effects of extender composition, cryoprotectant, and freezing rate on post-thaw rainbow smelt Osmerus mordax sperm motility were examined, and the fertilization capacity of fresh and post-thaw sperm were compared. The highest post-thaw motility (75%) was obtained when milt was diluted 1:3 with an extender containing 600 mM sucrose supplemented with 10% dimethyl sulfoxide and 1.5% bovine serum albumin and frozen at a rate of –20 C/min. Post-thaw motility for sperm stored in this extender was similar to fresh sperm and did not change after 90 d of storage. Furthermore, there were no differences in fertilization rate or embryo survival to the eyed stage between fresh and post-thaw sperm frozen in this extender. The lowest post-thaw motility was observed when sperm were frozen with methanol at a rate of -30 C/min. Refrigerated sperm diluted 1:3 with the 600 mM sucrose extender remained motile for 30 d. These data demonstrate that rainbow smelt spermatozoa can be effectively used following short and long-term storage using a simple, sucrose-based extender.     

Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage

The aim of this study was to investigate the quality changes of pasteurized soup prepared from smoked trout trimmings during 8 months of refrigerated storage at 3°C. Thiobarbituric acid (TBA, mg malonaldehyde/kg), total volatile content (TVB-N, mg N/100 g), total aerobic mesophilic plate count, pH value, color measurement, and sensory evaluation were used to determine quality changes. After 8 months of storage, TBA values reached 0.83 ± 0.09 mg malonaldehyde/kg. Despite a marked increase in the TBA value at Month 8, the soup was still of acceptable quality. The TVB-N value was close to the European Commission limit on fresh fish at Month 4, and further increase was not significant (p > 0.05). Total aerobic mesophilic count reached a maximum value of 4.15 ± 0.23 log cfu/g at Month 2 with 3.20 ± 0.02 log cfu/g at Month 8. The soup had an overall acceptability score of 7.16 ± 0.68 (“like moderately” on a 1- to 9-point hedonic scale). Results suggest that smoked trout trimmings can be used to maximize the value of co-products by producing a ready-to-eat soup.     

Use of Air Stripping Technology to Remove Ammonia from Biologically Treated Blue Crab Processing Wastewater

Abstract

Crab cooker wastewater contains high concentrations of chemical oxygen demand (COD), total suspended solids (TSS), and total Kjeldahl nitrogen (TKN). Anaerobic biological treatment of the wastewater releases high concentrations of ammonia. In this study, the potential for air stripping to remove ammonia from wastewater which was treated biologically under anaerobic conditions was evaluated. An air stripping tower's ammonia removal efficiency increased from 50 to 72 percent as the air flowrate was increased from 9 to 21 m³/min. The average liquid loading rate and liquid temperature were 25 L/m²/min and 14^GC, respectively. Ammonia stripping efficiency increased as the stripping factor was increased from one to three; however, under the conditions of this study (2,3 inch LanPac packing and countercurrent tower), stripping factors from two to three were only possible at low liquid loading rates (less than 41 m-Vm²/min) due to pressure drop considerations. At liquid loading rates less than 41 m-Vm²/min, the product of the overall mass transfer coefficient (KL) and the specific interfacial area (a) increased with increasing liquid loading rate, probably because more of the packing surface was wetted at higher liquid loading rates.     

Changes During Chilled Storage of Whole Tilapia and Short-Term Frozen Storage of Tilapia Fillets

This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock (1:1) in a temperature of approximately 2°C for 30 min, and stored refrigerated at 4°C in polystyrene boxes containing ice. The fish were filleted, and filets were weighed and frozen. The drip loss and protein were determined after 23 days of frozen storage. After 4 h of storage, all fish were in full rigor mortis. The pH of the muscles decreased for up to 45 h of the storage period. The fillets obtained from tilapia stored for more than 72 h lost more weight and protein. Thus, the filleting or processing of tilapia should be done before 72 h of cold storage, since deterioration of the fish starts to occur after this period.     

Coloration Characteristics of Mechanically Processed Channel Catfish (Ictalurus punctatus) Fillets Held in Refrigerated Storage for Seven Days

Abstract

A project was initiated to investigate coloration (L*, a*, b*; Commission Internationale de l'Eclairage 1976) characteristics of mechanically processed channel catfish (Ictalurus punctatus) fillets. Experienced personnel were evaluated in their efficacy of visual organization of fillets into four distinct yellowness (b*) coloration categories. There was a significant (P < 0.001) difference in yellowness only between the two extreme categories, suggesting the need for development of physical coloration standards.

Coloration was measured at six sites per fillet ≤24 h post processing and after seven day refrigerated (4°–5°C) storage. There was a significant (P < 0.001) increase in overall lightness (L*) from 58.9 ± 5.2 to 60.1 ± 2.3. There was a significant (P < 0.001) increase in the overall mean yellowness (b*) value from 0.8 ± 3.2 to 1.9 ± 3.8. Most individual fillet sites exhibited a significant increase in yellowness.     

Structural and Rheological Characteristics of Alginate from Sargassum cristaefolium Extracted by Twin Screw Extruder

This study aimed to investigate the effects of process extrusion on the characteristics of Sargassum cristaefolium sodium alginate (SCSA) extracted using twin-screw extruder. Box-Behnken Design (BBD) from response surface methodology (RSM) was established to understand the effects of temperature, screw speed, and pH on the multiple-responses of alginate characteristics including intrinsic viscosity, yield, and molecular weight. The results revealed that temperature, screw speed, and pH significantly affected (P < .05) all responses. The optimum extraction condition was found at temperature of 58.18°C, screw speed of 77.99 rpm, and pH 10.11. At this condition, the response of residence time distribution was 7.07 ± 0.029 min, yield of 34.01 ± 0.12%, intrinsic viscosity of 460.13 ± 14.75 mL/g, and molecular weight of 217.94 ± 7.14 × 10³ g/mol. This alginate had mannuronic acid to guluronic acid (M/G) ratio of 0.28, and the L-guluronic acid block was 0.78, which was higher than the D-mannuronic acid block. Rheological characterization of SCSA in aqueous solution was shear-thinning pseudoplastic, and alginate gel in 1 M CaCl₂ was more elastic than liquid.     

丁香油对蟹黄鲜虾酱贮藏品质的影响

将丁香油添加到蟹黄鲜虾酱中,25℃恒温贮藏180 d,通过对蟹黄鲜虾酱贮藏过程中丙二醛含量、总巯基含量、脂肪酸组成及含量、呈味物质含量进行定期检测,并结合滋味物质的味道强度值和味道当量在贮藏过程中的变化,探索丁香油对蟹黄鲜虾酱贮藏过程品质的影响。结果显示,丁香油能抑制丙二醛的生成、总巯基的降低和不饱和脂肪酸的分解,添加丁香油的蟹黄鲜虾酱呈味核苷酸、鲜味氨基酸、甜味氨基酸、游离氨基酸含量和味精当量值显著高于不添加丁香油的蟹黄鲜虾酱。研究表明,在贮藏过程中,丁香油对蟹黄鲜虾酱不仅具有抗脂肪和蛋白质氧化的作用,还能够提高其贮藏稳定性和风味。     

锯缘青蟹血清凝集素的特性和盐析提取研究

对锯缘青蟹(Scylla serrate)血清凝集素的凝集特性进行了研究。结果显示:锯缘青蟹血清凝集素对人、兔、鼠、鸽子、中华鳖、鲫红细胞均有凝集作用,其中对小鼠红细胞凝集活性最强,血凝活性可达29;凝集素活性最适pH 6.0~7.4;盐度对凝集活力有较大影响,NaC l浓度在0.4~0.5 mol/L时基本失活;未纯化血清凝集素对Ca2+、Mg2+未表现出依赖性;凝集素活性能被N-乙酰葡萄糖胺特异性抑制。对青蟹血清凝集素进行硫酸铵分级沉淀分离后,发现凝集素活性主要分布在25%饱和度硫酸铵沉淀区,该组分凝集比活比血清高27.44倍,SDS-PAGE结果表明主要蛋白带型为79 ku、75 ku、72 ku。     

Setting Ability of Threadfin Bream (Nemipterus japonicus) Meat as Affected by Freezing and Frozen Storage with Special Reference to Transglutaminase Enzyme Activity and Rheological Properties

The effect of freezing and frozen storage of threadfin bream fish (Nemipterus japonicus) meat on the setting and gel-forming ability has been evaluated. The dynamic viscoelastic properties of fish meat during setting and thermal gelation process were evaluated using Controlled Stress Rheometer under oscillatory mode. A sharp decrease in setting ability was recorded immediately after freezing as revealed by storage modulus (G?) values. The transglutaminase (TGase) enzyme activity of fish meat decreased from the initial value of 81.09 to 51.46 U/g meat/min at the end of 200 days of frozen storage. A decrease in setting ability of fish meat beyond 160 days of frozen storage is probably related to lower TGase enzyme activity. The gel-forming ability was related to setting ability during the frozen storage period. Although the protein solubility showed a decreasing trend during 200 days of frozen storage, the decrease was not significant. The effect of freezing and frozen storage on calcium-activated adenosine triphosphatase (Ca²⁺-ATPase) enzyme activity of fish mince was significant (P < 0.05). A reduction in protein solubility and Ca²⁺-ATPase enzyme activity is an indication of aggregation/denaturation of myofibrillar proteins.