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dc.contributor.author
Lorenzo, Rodrigo Antonio
dc.contributor.author
Tomac, Alejandra
dc.contributor.author
Tapella, Federico
dc.contributor.author
Yeannes, Maria Isabel
dc.contributor.author
Romero, Maria Carolina
dc.date.available
2022-01-25T10:29:12Z
dc.date.issued
2021-01
dc.identifier.citation
Lorenzo, Rodrigo Antonio; Tomac, Alejandra; Tapella, Federico; Yeannes, Maria Isabel; Romero, Maria Carolina; Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion; Elsevier; Food Control; 119; 1-2021; 1-10
dc.identifier.issn
0956-7135
dc.identifier.uri
http://hdl.handle.net/11336/150586
dc.description.abstract
The trade of live crustacean species is a unique practice that attracts costumers by ensuring crab freshness. This seafood is consumed worldwide because of its nutritional value and positive impact on human health. However, few studies address the impact of the complex live-trade chain on the animal and meat quality parameters. We aimed to study the air-exposure and re-immersion effect on Southern King Crab (SKC) Lithodes santolla biochemical and meat quality parameters. Live SKC were air-exposed for 24 h at 8 °C and then re-immersed in seawater for 24, 48 and 96 h, at the same temperature. We recorded crab vigor, as well as raw and cooked meat parameters, to assess the quality after dry-transport simulation and during re-immersion. Specifically, biochemical parameters such as proximate chemical composition and lactate accumulation, and quality parameters such as total volatile basic nitrogen (TVB-N) and textural properties were assessed. We found no mortality after the air-exposure interval, with vigor values recovering after 96 h of re-immersion. Besides, the air-exposure interval increased the TVB-N, as it decreased pH and moisture of cooked meat, but did not affect the meat texture or cooking yield. We conclude that air-exposure has a subtle impact on Lithodes santolla meat quality and changes are reversed after the re-immersion of crabs in recirculating seawater aquaria. Ensuring live trade quality of crustacean meat after long dry-transport allows for market expansion, since crabs can be transported to more distant regions. This would also have a positive impact on high-seas fisheries, because crab could be maintained until ships arrive ashore.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AIR-EXPOSURE
dc.subject
LITHODES SANTOLLA
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LIVE MARKET
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MEAT QUALITY
dc.subject.classification
Biología Marina, Limnología
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Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-07-30T18:06:04Z
dc.journal.volume
119
dc.journal.pagination
1-10
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Lorenzo, Rodrigo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
dc.description.fil
Fil: Tomac, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; Argentina
dc.description.fil
Fil: Tapella, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
dc.description.fil
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.description.fil
Fil: Romero, Maria Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
dc.journal.title
Food Control
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0956713520303960
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2020.107480
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