Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore

doi:10.1016/j.foodcont.2014.02.019

Cited by 25 publications

(27 citation statements)

References 20 publications

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“…A quantitative descriptive method (Lorentzen et al 2014) with slight modification was conducted to test the freshness of the leg muscle with 20 non-trained panelists (ten men and ten women, age: 20-30). All panelists were asked to give freshness scores for appearance, texture (not eaten), flavor, and overall acceptance using a 7-point scale in which one represented "poorest quality" and seven represented "best quality.…”

Section: Discussionmentioning

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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Section: Discussionmentioning

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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“…On the other hand, the meat located in the shoulder of RKC is not protected by a shell, and is thereby more exposed. In fact, previous studies revealed that the shelf life of meat located in the shoulder of RKC clusters is three days less than that of meat located in the legs of the same product (Lorentzen et al, 2014).…”

Section: Food Safetymentioning

confidence: 95%

“…For both species, processing includes removal of the cluster from the carapace, cooking, cooling, freezing, and packaging. As an alternative to freezing, clusters can be processed and stored in refrigerated conditions (Lorentzen et al, 2014(Lorentzen et al, , 2016a. Processing is performed on a semi-continuous basis, where baskets with clusters advance in a stepwise manner in the processing line.…”

Section: Processing and Occupational Exposurementioning

confidence: 99%

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Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

Lorentzen

Voldnes

Whitaker

et al. 2017

Reviews in Fisheries Science & Aquaculture

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Red king crab and snow crab have both become important species for the Norwegian seafood industry. Since the first commercial harvest of red king crab in 2002 and of snow crab in 2012, the Norwegian seafood industry has developed new technology and knowledge for handling these species. This includes new fishing gear, conditions for live storage and processing, handling of byproducts, and entrance into new markets. The total Norwegian quota for red king crab increased from 220 metric tons in 2002 to 2350 metric tons in 2017, with a free-red king crab harvesting zone to the west of the quota-regulated area to prevent further expansion of the crab. At present, there is no established quota for snow crab. In 2016, a volume of about 5300 metric tons of snow crab was landed in Norway. In 2016, the export of red king crab and snow crab in Norway amounted to 529 million and 338 million Norwegian Kroner, respectively. Based on regular surveys of crab populations in the Barents Sea, it is assumed that the volumes red king crab and snow crab will remain steady and increase, respectively. Thus, these industries will continue to be important to the Norwegian seafood industry.

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“…A sensory evaluation was performed using a freshness score sheet developed for king crab (Paralithodes camtschaticus) (Lorentzen, Vorre Skuland, Sone, Johansen, & Rotabakk, 2014). An in-house panel of five persons all trained according to ISO 8586 (2012), including selection, detection and recognition of characteristic attributes of snow crab meat performed the evaluation.…”

Section: Sensory and Colour Analysismentioning

confidence: 99%

Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4 °C

et al. 2016

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Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Cited by 25 publications

References 20 publications

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

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

Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4 °C

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