86426 20200609132538.0 doi 10.1007/s11947-018-2222-2 sideral 109840 ART-2018-109840 eng (orcid)0000-0002-2042-9598 Condón-Abanto, S. Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments 2018 Access copy available to the general public Unrestricted Traditional 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. info:eu-repo/grantAgreement/ES/DGA/FSE info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 3.032 2018 FOOD SCIENCE & TECHNOLOGY 34 / 135 = 0.252 2018 Q2 T1 1.222 2018 Food Science 2018 Q1 Safety, Risk, Reliability and Quality 2018 Q1 Process Chemistry and Technology 2018 Q1 Industrial and Manufacturing Engineering 2018 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0003-3957-9091 Raso, J. Universidad de Zaragoza Arroyo, C. Lyng, J. (orcid)0000-0003-2430-858X Álvarez, I. Universidad de Zaragoza 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 12 (2018), 436 - 446 Food bioprocess technol. Food and Bioprocess Technology 1935-5130 773085 http://zaguan.unizar.es/record/86426/files/texto_completo.pdf Postprint 10540 http://zaguan.unizar.es/record/86426/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:86426 articulos driver 2020-06-09-13:24:14 ARTICLE