000071166 001__ 71166
000071166 005__ 20191122145057.0
000071166 0247_ $$2doi$$a10.1016/j.ultsonch.2017.07.044
000071166 0248_ $$2sideral$$a100702
000071166 037__ $$aART-2018-100702
000071166 041__ $$aeng
000071166 100__ $$0(orcid)0000-0002-2042-9598$$aCondón-Abanto, S.
000071166 245__ $$aAn assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus)
000071166 260__ $$c2018
000071166 5060_ $$aAccess copy available to the general public$$fUnrestricted
000071166 5203_ $$aThis study assesses the potential of incorporating ultrasound as a processing aid in the production of whole cooked brown crab (Cancer pagurus). The FDA recommended heat treatment to reduce Listeria monocytogenes by 6 log10 cycles in this product is a F70 7.5 of 2 min. An equivalent F value was applied at 75 °C in presence and absence of ultrasound in water alone or in water with 5% w/v NaCl added. Heat penetration, turbidity and conductivity of the cook water and also salt and moisture content of the crab meat (white and brown) were determined. Ultrasound assisted cooking allowed a reduction of the cooking time by up to 15% while still maintaining an F70 7.5 of 2 min. Ultrasound also enhanced the rate and total amount of compounds released from the crab, which suggests that crabs cooked in the presence of ultrasound would be expected to be cleaner. Ultrasound also proved to be effective in reducing the salt content but hardly affected the final moisture content of the crab meat.
000071166 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000071166 590__ $$a7.279$$b2018
000071166 591__ $$aCHEMISTRY, MULTIDISCIPLINARY$$b25 / 172 = 0.145$$c2018$$dQ1$$eT1
000071166 591__ $$aACOUSTICS$$b1 / 31 = 0.032$$c2018$$dQ1$$eT1
000071166 592__ $$a1.556$$b2018
000071166 593__ $$aAcoustics and Ultrasonics$$c2018$$dQ1
000071166 593__ $$aRadiology, Nuclear Medicine and Imaging$$c2018$$dQ1
000071166 593__ $$aChemical Engineering (miscellaneous)$$c2018$$dQ1
000071166 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000071166 700__ $$aArroyo, C.
000071166 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000071166 700__ $$aBrunton, N.
000071166 700__ $$aWhyte, P.
000071166 700__ $$aLyng, J.G.
000071166 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000071166 773__ $$g40, Part A (2018), 497-504$$pUltrason. sonochem.$$tUltrasonics Sonochemistry$$x1350-4177
000071166 8564_ $$s240021$$uhttps://zaguan.unizar.es/record/71166/files/texto_completo.pdf$$yPostprint
000071166 8564_ $$s28898$$uhttps://zaguan.unizar.es/record/71166/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000071166 909CO $$ooai:zaguan.unizar.es:71166$$particulos$$pdriver
000071166 951__ $$a2019-11-22-14:46:51
000071166 980__ $$aARTICLE