ShareQuality of frozen cooked snow crab (Chionoecetes opilio) meat: the effect of the preprocessing condition.
Author(s) : BOTTA J. R., KEATS S. L., SQUIRES B. E.
Type of article: Article
Summary
Two methods to visually assess raw crab quality were put under scrutiny. Correlation with the sensory analysis results was achieved for crab meat that was cooked, frozen and stored at -26 deg C and thawed. Reliability of the electric-stimulation method is stressed.
Details
- Original title: Quality of frozen cooked snow crab (Chionoecetes opilio) meat: the effect of the preprocessing condition.
- Record ID : 1994-3033
- Languages: English
- Source: Food Res. int. - vol. 26 - n. 5
- Publication date: 1993
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Indexing
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FROZEN STORAGE QUALITY CHANGES IN WHOLE JONAH C...
- Author(s) : RE BACH S., STRIBLING J., WILBER M.
- Date : 1990
- Languages : English
- Source: J. Food Qual. - vol. 13 - n. 3
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EFFECT OF FREEZING AND THAWING RATES ON THE QUA...
- Author(s) : KUNIS J., RICHTER R., RADESPIEL E.
- Date : 1990
- Languages : English
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 41 - n. 10
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PROCESSING AND FREEZING OF STEAKS FROM PRE-RIGO...
- Author(s) : BERRY B. W., LEDDY K. F., ONO K.
- Date : 1987
- Languages : English
- Source: Sci. Aliments - vol. 7 - n. 2
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THE PROCESSING OF CRAB MEAT FOR CANNING. PART II.
- Author(s) : HOWGATE P.
- Date : 1984/09
- Languages : English
- Source: Infofish mark. Dig. - n. 5
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Thawing, refreezing and frozen storage effects ...
- Author(s) : HURLING R., MCARTHUR H.
- Date : 1996/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 6
View record