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dc.contributor.authorLorentzen, Grete Elisabeth
dc.contributor.authorHustad, Anette
dc.contributor.authorLian, Federico
dc.contributor.authorGrip, Adrian Eyser
dc.contributor.authorSchrødter, Espen
dc.contributor.authorMedeiros, Tatiana
dc.contributor.authorSiikavuopio, Sten Ivar
dc.date.accessioned2020-04-21T11:07:39Z
dc.date.available2020-04-21T11:07:39Z
dc.date.created2020-04-20T14:52:03Z
dc.date.issued2020
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2020, 123 1-8.en_US
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/11250/2651868
dc.description.abstractMildly cooked snow crab clusters were subjected to three freezing methods (in brine, in still air, and in circulating air), two frozen storage times (72 h and 6 months), and two thawing methods (in air and in circulating water) followed by refrigerated storage. The clusters were evaluated for weight changes during freezing, frozen storage and thawing as well as for drip loss and melanosis during the refrigerated storage. Both the freezing method and the frozen storage time significantly affected the weight changes (P < 0.001) and drip loss (P < 0.015), likely due to differences in the protein denaturation and crystallization phenomena related to the rates of freezing and thawing. Freezing in brine allowed the least weight loss during the freezing process whereas freezing in circulating air followed by short frozen storage and thawing in air minimized the weight loss during the frozen storage and thawing process. The melanosis was significantly affected by both the freezing and the thawing method (P < 0.001) in the case of short frozen storage, whereas for long frozen storage, only the effect of the freezing method was significant. To minimize melanosis, the clusters should be frozen in brine and thawed in water.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleEffect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clustersen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.source.pagenumber1-8en_US
dc.source.volume123en_US
dc.source.journalLebensmittel-Wissenschaft + Technologieen_US
dc.identifier.doi10.1016/j.lwt.2020.109103
dc.identifier.cristin1807166
dc.relation.projectNorges forskningsråd: 267763en_US
dc.relation.projectNofima AS: 11928en_US
dc.description.localcode© 2020 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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