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dc.contributor.author
Cocito, Laura Leilén  
dc.contributor.author
Permigiani, Sabrina  
dc.contributor.author
Tapella, Federico  
dc.contributor.author
Lattuca, María Eugenia  
dc.contributor.author
Tomac, Alejandra  
dc.contributor.author
Czerner, Marina  
dc.contributor.author
Romero, Maria Carolina  
dc.date.available
2024-09-10T10:01:19Z  
dc.date.issued
2024-08  
dc.identifier.citation
Cocito, Laura Leilén; Permigiani, Sabrina; Tapella, Federico; Lattuca, María Eugenia; Tomac, Alejandra; et al.; Shelf-life of cooked meat of southern king crab (Lithodes santolla) and false king crab (Paralomis granulosa) during refrigerated storage; Cell Press; Heliyon; 10; 16; 8-2024; 1-37  
dc.identifier.issn
2405-8440  
dc.identifier.uri
http://hdl.handle.net/11336/243891  
dc.description.abstract
Lithodes santolla (SKC) and Paralomis granulosa (FSKC) are economically important resources exploited in southern South America. The effect of refrigerated storage (4 °C on flake ice) on physico-chemical (pH, thiobarbituric reactive substances (TBARs), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), and water content (WC)), microbiological (total viable mesophilic bacteria (TVMC), psychrotrophic bacteria (TVPC), Staphylococcus spp, coliforms, enterobacteria, molds and yeasts) and sensory (odor, appearance, texture, juiciness, and taste) parameters was analyzed in the cooked SKC and FSKC merus. For each species, cooked merus from 36 animals were randomly distributed into 6 groups, corresponding to 0, 2, 5, 8, 11, and 14 days of storage. On each day, samples were taken for physico-chemical (n= 6), microbiological (n= 3), and sensory (n= 15) analyses. The pH values increased over time (P< 0.01 in both species), the TBARs only increased in FSKC (P= 0.008), whereas the TVB-N significantly rose only in SKC (P = 0.001). The WHC and the WC did not change over time for any of the king crab species (P> 0.05) in all cases. The presence of TVCM, TVCP, and Staphylococcus spp. in both species was observed from day 0. Furthermore, pathogenic microorganisms (S. aureus, coliforms, and enterobacteria) were not detected, and only the TVCP in SFKC reached the suggested microbial limit after 11 days. All sensory scores significantly decreased (P< 0.001) over time, but the quality of both king crab species remained acceptable until the 11th day. These findings suggest that the shelf-life of cooked merus was 11 and 8 days for SKC and SFKC, respectively, when stored at 4 °C with the presence of flake ice. These contributions consist of elucidating the shelf-life of these economically important seafood products and providing insights into their quality maintenance during storage.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Cell Press  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
BEAGLE CHANNEL  
dc.subject
MEAT QUALITY  
dc.subject
MEAT SPOILAGE  
dc.subject
MICROBIAL ACTIVITY  
dc.subject
DECAPODS  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Shelf-life of cooked meat of southern king crab (Lithodes santolla) and false king crab (Paralomis granulosa) during refrigerated storage  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2024-09-04T12:02:36Z  
dc.journal.volume
10  
dc.journal.number
16  
dc.journal.pagination
1-37  
dc.journal.pais
Reino Unido  
dc.description.fil
Fil: Cocito, Laura Leilén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina  
dc.description.fil
Fil: Permigiani, Sabrina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina  
dc.description.fil
Fil: Tapella, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina  
dc.description.fil
Fil: Lattuca, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina  
dc.description.fil
Fil: Tomac, Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina  
dc.description.fil
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; 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
Heliyon  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2405844024125066  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.heliyon.2024.e36475