Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions

LWT

Volumn 44, Issue 6, 2011, Pages 1376-1382

  Anacleto, Patrícia ^a   Teixeira, Bárbara ^a   Marques, Pedro ^b   Pedro, Sónia ^a   Nunes, Maria Leonor ^a   Marques, António ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Brown meat; Cancer pagurus; Frozen storage; Muscle; Refrigeration; Shelf life

Indexed keywords

DISEASES; FOOD STORAGE; MEATS; MUSCLE; REFRIGERATION;

CANCER PAGURUS; FROZEN STORAGE; HIGH-QUALITY PRODUCTS; MICROBIOLOGICAL GROWTH; PRESERVATION METHODS; PROCESSING PROCEDURES; QUALITY ASSESSMENT; SHELF LIFE;

SHELLFISH;

CANCER PAGURUS; DECAPODA (CRUSTACEA);

EID: 79953024569     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.010     Document Type: Article

References (42)

1. Ackman R.G. Composition and nutritive value of fish and shellfish lipids. Composition, nutritive properties and stability 1995, 117-156. CAB International, Wallingford, Oxon, United Kingdom. A. Ruiter (Ed.).
2. Official methods of analysis 2005, AOAC, Association of Official Analytical Chemists, Gaithersburg, MD, USA. 18th ed.
3. Bailey M.E., Fieger E.A., Novak A.F. Objective tests applicable to quality studies of iced stored shrimp. Food Research 1956, 21:611-621.
4. Barrento S., Marques A., Teixeira B., Anacleto P., Vaz-Pires P., Nunes M.L. Effect of season on the chemical composition and nutritional quality of the edible crab Cancer pagurus. Journal of Agricultural and Food Chemistry 2009, 57:10814-10824.
5. Barrento S., Marques A., Teixeira B., Mendes R., Bandarra N., Vaz-Pires P., Nunes M.L. Chemical composition, cholesterol, fatty acid and amino acid in two populations of brown crab Cancer pagurus: ecological and human health implications. Journal of Food Composition and Analysis 2010, 23:716-725.
6. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 1959, 37:911-917.
7. Chung C.Y., Lain J.L. Studies on the decomposition of frozen shrimp II. Deterioration during iced and refrigerated storage. Natural Sciences Council Monthly 1979, 7:1136-1141.
8. Cobb B.F., Vanderzant C. Biochemical changes in shrimp inoculated with Pseudomonas, Bacillus, and Coryneform bacterium. Journal of Milk Food Technology 1971, 34:533-540.
9. Di Natale C., Ólafsdóttir Electronic nose and electronic tongue. Fishery products: Quality, safety and authenticity 2009, 105-120. Wiley-Blackwell, United Kingdom. H. Rehbein, J. Oehlenschager (Eds.).
10. Council Directive 91/493/EEC of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products. Official Journal of the European Communities 1991, L268:15-34. EC.
11. Commission Regulation (EC) No. 2074/2005 of 5 December 2005 on total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal of European Union 2005, L338:36-39. EC.
12. Fellows P.J. Food processing technology: Principles and practice 2000, Woodhead Publishing, CRC Press, England. 2nd ed.
13. Finne G. Enzymatic ammonia production in shrimp held on ice. Chemistry and biochemistry of marine food products 1982, 323-331. AVI Publishing Company Inc, Westport, Conn. R.E. Martin, G.J. Flick, C.E. Hebard, D.R. Ward (Eds.).
14. Gelman A., Drabkin V., Glatman L. A rapid non-destructive method for fish quality control by determination of smell intensity. Journal of the Science Food and Agriculture 2003, 83:580-585.
15. Gibson R., Barker P.L. The decapod hepatopancreas. Oceanography and Marine Biology Annual Reviews 1979, 17:285-346.
16. González-Fandos E., Villarino-Rodríguez A., García-Linares M.C., García-Arias M.T., García-Fernández M.C. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control 2005, 16:77-85.
17. Gracey J.R., Collims D.S., Huey R. Meat hygiene 1999, W.B. Saunders Company, Philadelphia, USA. 10th ed.
18. Gram L., Huss H.H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 1996, 33:121-137.
19. Huidobro A., López-Caballero M.E., Mendes R. Onboard processing of deepwater pink shrimp (Parapenaeus longirostris) with liquid ice: effect on quality. European Food Research and Technology 2002, 214:469-475.
20. Huss H.H. Quality and quality changes in fresh fish 1995, (FAO Fisheries Technical Paper No. 348), FAO, Rome, Italy.
21. Microorganisms in foods 2. Sampling for microbiological analysis: Principles and specific applications 1986, ICMSF (International Commission on Microbiological Specifications for Foods), University of Toronto Press, Blackwell Scientific Publications, Toronto. 2nd ed.
22. Jay J.M., Loessner M.J., Golden D.A. Processed meats and seafoods. Modern food microbiology 2005, 101-124. Springer Science, New York, USA. J.M. Jay, M.J. Loessner, D.A. Golden (Eds.).
23. Jiang S.-T., Lee T.-C. Freezing seafood and seafood products: principles and applications. Handbook of frozen foods 2004, 245-294. Marcel Dekker Inc, New York, USA. Y.H. Hui, P. Cornillon, I.G. Legaretta, M.H. Lim, K.D. Murrell, W.-K. Nip (Eds.).
24. Josephson D.B., Lindsay R.C., Olafsdottir G. Measurement of volatile aroma constituents as a means for following sensory deterioration of fresh fish and fishery products. Seafood quality determination 1987, 29-47. Elsevier Science Publishers, Amsterdam. D.A. Kramer, J. Liston (Eds.).
25. Limbo S., Sinelli N., Torri L., Riva M. Freshness decay and shelf life predictive modeling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose. LWT - Food Science and Technology 2009, 42(5):977-984.
26. Malle P., Poumeyrol M. A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen (%). Journal of Food Protection 1989, 52:419-423.
27. Mendes R., Cardoso C., Pestana C. Measurement of malondialdehyde in fish: a comparison study between HPLC methods and the traditional spectrophotometric test. Food Chemistry 2009, 112:1038-1045.
28. Mendes R., Huidobro A., Caballero E.L. Indole levels in deepwater pink shrimp (Parapenaeus longirostris) from the Portuguese coast: effects of temperature abuse. European Food Research and Technology 2002, 214:125-130.
29. Mendes R., Pestana C., Gonçalves A. The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP. International Journal of Food Science and Technology 2008, 43(11):2000-2009.
30. Ólafsdóttir G., Martinsdóttir E., Oehlenschlager J., Dalgaard P., Jensen B., Undeland I., et al. Methods to evaluate fish freshness in research and industry. Trends in Food Science & Technology 1997, 8:258-265.
31. Özogul Y., Özogul F., Özkütük S., Kuley E. Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks. European Food Research and Technology 2006, 224(1):33-37.
32. Pierson C.J., Fox J.D. Effect of postmortem aging time and temperature on pH, tenderness and soluble collagen fractions in bovine longissimus muscle. Journal of Food Science 1976, 43:1206-1210.
33. Robson A.A., Kelly M.S., Latchford J.W. Effect of temperature on the spoilage rate of whole, unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus. Food Microbiology 2007, 24(4):419-424.
34. Rodríguez A., Carriles N., Cruz J.M., Aubourg S.P. Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (-1.5 °C). LWT - Food Science and Technology 2008, 41:1726-1732.
35. Roth B., Øines S. Stunning and killing of edible crabs (Cancer pagurus). Animal Welfare 2010, 19(3):287-294.
36. 2 on hake (Merluccius merluccius L.) stored in modified and controlled atmospheres. European Food Research and Technology 2001, 212:413-420.
37. Schormüller J. Handbuch der Lebensmittelchemie (Band IV) 1969, Springer-Verlag, Berlin, Heidelberg.
38. Shahidi F. Seafood proteins and preparation of protein concentrates. Seafoods: Chemistry, processing, technology and quality 1994, 3-9. Blackie Academic & Professional, London, United Kingdom. F. Shahidi, J. Botta (Eds.).
39. Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International 1994, 77:421-424.
40. Smith D.R. Processing and quality control of meat for vacuum packaging - packaging of fresh and processed meats 1985, Retrieved from. http://www.meatupdate.csiro.au/data/Packaging_of_Processed_Meats_07%1385.pdf.
41. Vaz-Pires P., Seixas P., Mota M., Lapa-Guimarães J., Pickova J., Lindo A., Silva T. Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice. LWT - Food Science and Technology 2008, 41:1655-1664.
42. Zamir R., Qasim R., Ullah A. Changes in physical and chemical constituents of crab meat during storage at refrigerator temperature (7 ± 2 °C). Pakistan Journal of Pharmaceutical Sciences 1998, 11(1):27-33.