Microbiology of Crustacea Processing: Crabs

Cockey, Ralph R.; Chai, Tuu-Jyi

doi:10.1007/978-1-4615-3926-1_3

Cited by 5 publications

(3 citation statements)

References 31 publications

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“…During cooking, a temperature of 91.3 C was reached within 11 min. In corresponding studies, a cooking time of 10e12 min for Dungeness, snow and tanner crab have been reported (Cockey & Chai, 1991). After cooking the snow crab, the temperature decreased to À0.9 C within 14 min followed by storage at 0 and 4 C, respectively, up to 15 days.…”

Section: Temperature During Processing and Storage Of Snow Crabmentioning

confidence: 95%

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

et al. 2016

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Section: Temperature During Processing and Storage Of Snow Crabmentioning

confidence: 95%

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

et al. 2016

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“…Like other crustaceans, the muscle tissue of RKC and SC is very susceptible to spoilage and exhibits a rapid quality deterioration post-mortem which starts with a systemic enzymatic breakdown (Boziaris et al, 2011;Gornik et al, 2013;Huss, 1995;Neil, 2012). Moreover, the combination of low acidity (pH > 6) and high content in non-protein nitrogen (NPN) of the crab muscle provides favorable conditions for the growth of spoilage bacteria (Boziaris and Parlapani, 2017), which can reflect the environment in which the crabs are captured (Cockey and Chai, 1991;Sofos et al, 2013). After death, the bacterial load of the crab muscle can rapidly increase from nearly-sterile levels (< 2 log CFU g − 1 ) to 5-6 log CFU g − 1 within a few days (Condón-Abanto et al, 2018;McDermott et al, 2018;Robson et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Lian¹,

Jøstensen²,

Siikavuopio³

et al. 2022

Food Microbiology

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The red king crab (RKC, Paralithodes camtschaticus) and snow crab (SC, Chionoecetes opilio) are valuable decapods that can undergo live holding (LH) in onshore facilities before either live export or processing into two cookedfrozen sections (i.e., clusters). This study investigated the effect of the LH time (up to two months without feeding) and temperature (5|10 • C for RKC; 1|5 • C for SC) on the total viable psychrotrophic count (TVC P ) and Pseudomonas spp. in the leg meat of cooked RKC and SC. The effect of freezing after cooking was also evaluated. The counts were determined during storage at 4 • C after cooking on the clusters undergoing either immediate refrigeration (IR) or 24-month frozen storage before refrigeration (FBR). In the RKC cooked leg meat, the LH temperature significantly affected the TVC P , with LH at 10 • C leading to higher counts, while the Pseudomonas spp. levels were mainly influenced by the freezing, with lower levels in FBR samples compared to their IR counterparts. In the SC cooked leg meat, the LH conditions did not significantly affect the counts, which were instead significantly lowered by the freezing. From an industrial and commercial standpoint, it can be concluded that LH of RKC at high temperature (10 • C) led to a shorter microbial shelf-life of cooked RKC clusters, with the clusters undergoing FBR showing longer microbial shelf-life than their IR counterparts. By contrast, with the mild cooking regime applied, the LH time and temperature of SC had a lower influence on the microbial shelf-life of cooked SC clusters than that given by the choice of the storage type (IR or FBR) after cooking.

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“…Low-water exchange aquatic animal culture systems rely on technological Wltration systems to biologically and mechanically treat wastewater to reduce carbon and nitrogen [2,7,9,17,19,27]. A major drawback with this type of system is the accumulation of sludge, which must be concentrated, collected, and then physically removed from the aquaculture facility [6,8,10,16,24,27].…”

Section: Introductionmentioning

confidence: 99%

Biological treatment of shrimp production wastewater

Boopathy¹

2009

J Ind Microbiol Biotechnol

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Over the last few decades, there has been an increase in consumer demand for shrimp, which has resulted in its worldwide aquaculture production. In the United States, the stringent enforcement of environmental regulations encourages shrimp farmers to develop new technologies, such as recirculating raceway systems. This is a zero-water exchange system capable of producing high-density shrimp yields. The system also produces wastewater characterized by high levels of ammonia, nitrate, nitrite, and organic carbon, which make waste management costs prohibitive. Shrimp farmers have a great need for a waste management method that is effective and economical. One such method is the sequencing batch reactor (SBR). A SBR is a variation of the activated sludge biological treatment process. This process uses multiple steps in the same reactor to take the place of multiple reactors in a conventional treatment system. The SBR accomplishes equalization, aeration, and clarification in a timed sequence in a single reactor system. This is achieved through reactor operation in sequences, which includes fill, react, settle, decant, and idle. A laboratory scale SBR was successfully operated using shrimp aquaculture wastewater. The wastewater contained high concentrations of carbon and nitrogen. By operating the reactors sequentially, namely, aerobic and anoxic modes, nitrification and denitrification were achieved as well as removal of carbon. Ammonia in the waste was nitrified within 4 days. The denitrification of nitrate was achieved by the anoxic process, and 100% removal of nitrate was observed within 15 days of reactor operation.

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Microbiology of Crustacea Processing: Crabs

Cited by 5 publications

References 31 publications

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

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

Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage

Biological treatment of shrimp production wastewater

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