High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)
dc.contributor.author | Lian, Federico | |
dc.contributor.author | De Conto, Enrico | |
dc.contributor.author | Del Grippo, Vincenzo | |
dc.contributor.author | Harrison, Sabine M. | |
dc.contributor.author | Fagan, John | |
dc.contributor.author | Lyng, James G. | |
dc.contributor.author | Brunton, Nigel P. | |
dc.date.accessioned | 2021-05-06T12:51:31Z | |
dc.date.available | 2021-05-06T12:51:31Z | |
dc.date.created | 2021-05-04T10:35:39Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Foods. 2021, 10 (5), 1-23. | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://hdl.handle.net/11250/2753970 | |
dc.description.abstract | High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (p | |
dc.language.iso | eng | |
dc.title | High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus) | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 1-23 | |
dc.source.volume | 10 | |
dc.source.journal | Foods | |
dc.source.issue | 5 | |
dc.identifier.doi | 10.3390/foods10050955 | |
dc.identifier.cristin | 1907923 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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