| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2022-01-14 |
| タイトル |
|
|
タイトル |
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing |
| 言語 |
|
|
言語 |
eng |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Swimming crab |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
thawing |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
quality attributes |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
liquid nitrogen |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
freezing |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
YANG, Shuibing
HU, Yaqin
TAKAKI, Koichi
YUAN, Chunhong
YU, Haixia
|
| 著者(機関) |
|
|
値 |
Ocean Research Center of Zhoushan, Zhejiang University, Ocean College, Zhejiang University |
| 著者(機関) |
|
|
値 |
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University |
| 著者(機関) |
|
|
値 |
Faculty of Science and Engineering, Iwate University |
| 著者(機関) |
|
|
値 |
Faculty of Agriculture, Iwate University |
| 著者(機関) |
|
|
値 |
Ocean Research Center of Zhoushan, Zhejiang University, Ocean College, Zhejiang University |
| 登録日 |
|
|
日付 |
2022-01-14 |
| 書誌情報 |
CyTA : Journal of Food
巻 19,
号 1,
p. 33-39,
発行日 2020-12-22
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
19476337 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
19476345 |
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
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. |
| 出版者 |
|
|
出版者 |
Taylor & Francis |
| 関係URI |
|
|
|
識別子タイプ |
URI |
|
|
関連識別子 |
https://www.tandfonline.com/doi/full/10.1080/19476337.2020.1850531 |
|
|
関連名称 |
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing |
| 権利 |
|
|
権利情報 |
© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC. |
| 権利URI |
|
|
権利情報 |
https://creativecommons.org/licenses/by/4.0/ |
| DOI |
|
|
関連タイプ |
isIdenticalTo |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
info:doi/10.1080/19476337.2020.1850531 |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
cyta-v19n1p33-39 (2.9 MB)
