Characteristics of Concentrated Red Snow Crab Chionoecetes japonicus Cooker Effluent for Making a Natural Crab-like Flavorant

안준석,; Kim, Hun; Cha, Yong-Jun; 조우진,; 정은정,; 이희영,

doi:10.5657/kfas.2006.39.6.431

Cited by 7 publications

(5 citation statements)

References 4 publications

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“…(Ahn et al, 2014), (Ahn et al, 2006a), (Baek et al, 2011), (Ahn et al, 2006b) , (Oh, 2007) . (Shin et al, 2002).…”

Section: 서 론mentioning

confidence: 99%

Quality Changes and Processing of Fermented Red Snow Crab Chionoecetes japonicus Sauce using Aspergillus kawachii koji

Kim¹,

Lim²,

Jung³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

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“…(Ahn et al, 2014), (Ahn et al, 2006a), (Baek et al, 2011), (Ahn et al, 2006b) , (Oh, 2007) . (Shin et al, 2002).…”

Section: 서 론mentioning

confidence: 99%

Quality Changes and Processing of Fermented Red Snow Crab Chionoecetes japonicus Sauce using Aspergillus kawachii koji

Kim¹,

Lim²,

Jung³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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“…For the meat production, the boiling process is necessary as a pre-processing for preservation from the spoilage induced by enzymes and micro-organism, but in which some problems, such as waste water, loss of nutritional components and high energy cost have been raised. However, it is very difficult to separate the muscles from the shells of body and legs intactly without the boiling process (Ahn et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

et al. 2017

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In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at −20°C for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at −20°C. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at −20°C of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation.

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“…(Ahn et al, 2014), (Ahn et al, 2006), (Baek et al, 2011), (Oh, 2007), (Lim et al, 2015;Kim et al, 2015a), (Kim et al, 2015b), (Kim et al, 2016), / (No andLee, 1995;Kim and Park, 1994), / (Chang et al, 1994), (Kim et al, 1999) , .…”

Section: 서 론mentioning

confidence: 99%

Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles

Kim¹,

Jung²,

Kim³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

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Characteristics of Concentrated Red Snow Crab Chionoecetes japonicus Cooker Effluent for Making a Natural Crab-like Flavorant

Cited by 7 publications

References 4 publications

Quality Changes and Processing of Fermented Red Snow Crab Chionoecetes japonicus Sauce using Aspergillus kawachii koji

Quality Changes and Processing of Fermented Red Snow Crab Chionoecetes japonicus Sauce using Aspergillus kawachii koji

Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles

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