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Effects of Freezing Storage Temperature and Thawing Time on Separation of Leg Meat from Red Snow Crab Chionoecetes japonicus
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 Title & Authors
Effects of Freezing Storage Temperature and Thawing Time on Separation of Leg Meat from Red Snow Crab Chionoecetes japonicus
Kim, Byoung-Mok; Jeong, Jee-Hee; Jung, Min-Jeong; Kim, Jong-Chan; Jun, Ki-Hong; Kim, Dong-Soo; Lee, Kwang-Pyo; Jun, Joon-Young; Jeong, In-Hak;
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 Abstract
This study investigated the effects of freezing storage temperature and thawing time on the separation of leg meat of the red snow crab Chionoecetes japonicus. Crabs were stored at -20, -30, -40, or -50°C for 2 days and thawed for either 5, 10, 20, 30, or 40 seconds. While thawing, there were no significant differences in pH or acidity among the experimental groups, while the volatile basic nitrogen content increased continuously. The redness of samples stored at -20°C was higher than that of the other groups. The overall acceptance of samples stored at -20°C was also the best. These results demonstrate that no-heating methods may be useful for separating red snow crab leg meat.
 Keywords
Red snow crab;Freezing;Thawing;Processing;Leg-Meat;
 Language
Korean
 Cited by
1.
Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 3, 285  crossref(new windwow)
2.
The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 1, 1  crossref(new windwow)
3.
The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 3, 277  crossref(new windwow)