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About the keeping of meat quality and the redness on a fillet salted product of a red queen crab by low temperature de-oxygen method.

[In Japanese. / En japonais.]

Author(s) : MORI T.

Type of article: Article

Summary

By freezing salted fillet product of red snow crabs with low temperature de-oxygen material, the author invented a way to keep the redness and the special meat quality crabs have for more than 9 months, reducing both the oxidation of pigments and, protein denaturation.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2006-2506
  • Languages: Japanese
  • Source: Refrigeration - vol. 81 - n. 941
  • Publication date: 2006

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