000086426 001__ 86426
000086426 005__ 20200609132538.0
000086426 0247_ $$2doi$$a10.1007/s11947-018-2222-2
000086426 0248_ $$2sideral$$a109840
000086426 037__ $$aART-2018-109840
000086426 041__ $$aeng
000086426 100__ $$0(orcid)0000-0002-2042-9598$$aCondón-Abanto, S.
000086426 245__ $$aQuality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments
000086426 260__ $$c2018
000086426 5060_ $$aAccess copy available to the general public$$fUnrestricted
000086426 5203_ $$aTraditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step followed by washing and packaging and finally, a second heat pasteurisation. The latter, pasteurisation step, results in the most severe impact on product quality. The main objective of this research was to optimise this pasteurisation step using quality index degradation kinetic approach. Preliminary work involved the characterisation of temperature rise in the crab cold-spot during pasteurisation. Equivalent treatments (F90°C 10°C = 10 min) were defined in order to assess the impact of pasteurisation temperature on different crab quality indexes in both crab meat types, white and brown. Colour degradation of crab white meat was defined as the critical quality parameter to be monitored during thermal pasteurisation. The effect of time and temperature on the kinetics of white meat colour change (¿E*) were characterised and fitted to an exponential equation. Following this, an industry focus group was used to define white meat colour change vs product quality and defined ‘good’ (¿E* = 7), ‘acceptable’ (7 < ¿E* < 9) and ‘unacceptable’ (¿E* = 9) quality. Finally, using the developed equations, optimal pasteurisation conditions were defined and validated. To produce ‘good’ quality crab, optimal temperatures ranged between 96 and 100 °C while temperatures between 104 and 108 °C produced ‘acceptable’ quality in crabs of 400 and 800 g, respectively. Overall, the results show that the equations obtained could be used in a decision support system (DSS) to define heat pasteurisation conditions to optimise the quality of ready-to-eat edible crab.
000086426 536__ $$9info:eu-repo/grantAgreement/ES/DGA/FSE$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000086426 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000086426 590__ $$a3.032$$b2018
000086426 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 135 = 0.252$$c2018$$dQ2$$eT1
000086426 592__ $$a1.222$$b2018
000086426 593__ $$aFood Science$$c2018$$dQ1
000086426 593__ $$aSafety, Risk, Reliability and Quality$$c2018$$dQ1
000086426 593__ $$aProcess Chemistry and Technology$$c2018$$dQ1
000086426 593__ $$aIndustrial and Manufacturing Engineering$$c2018$$dQ1
000086426 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000086426 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000086426 700__ $$aArroyo, C.
000086426 700__ $$aLyng, J.
000086426 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000086426 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000086426 773__ $$g12 (2018), 436 - 446$$pFood bioprocess technol.$$tFood and Bioprocess Technology$$x1935-5130
000086426 8564_ $$s773085$$uhttps://zaguan.unizar.es/record/86426/files/texto_completo.pdf$$yPostprint
000086426 8564_ $$s10540$$uhttps://zaguan.unizar.es/record/86426/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000086426 909CO $$ooai:zaguan.unizar.es:86426$$particulos$$pdriver
000086426 951__ $$a2020-06-09-13:24:14
000086426 980__ $$aARTICLE