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http://dx.doi.org/10.5657/KFAS.2015.0655

Effects of Freezing Storage Temperature and Thawing Time on Separation of Leg Meat from Red Snow Crab Chionoecetes japonicus  

Kim, Byoung-Mok (Division of Strategic Food Industry Research, Korea Food Research Institute)
Jeong, Jee-Hee (Division of Strategic Food Industry Research, Korea Food Research Institute)
Jung, Min-Jeong (Division of Strategic Food Industry Research, Korea Food Research Institute)
Kim, Jong-Chan (Division of Strategic Food Industry Research, Korea Food Research Institute)
Jun, Ki-Hong (Division of Strategic Food Industry Research, Korea Food Research Institute)
Kim, Dong-Soo (Jeonbuk Institute for Bioindustry)
Lee, Kwang-Pyo (SungJin Trading Co. Ltd.)
Jun, Joon-Young (Department of Marine Food Science and Technology, Gangneungwonju National University)
Jeong, In-Hak (Department of Marine Food Science and Technology, Gangneungwonju National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.5, 2015 , pp. 655-660 More about this Journal
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;
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