Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana)

Marine species muscles present non-proteins nitrogenated compounds, used as quality index. They are total volatile basis (NBVT), trimethylamine oxide (TMAO) and trimethylamine (TMA). pH is considered too as a quality index. The aim of this work was to evaluate these parameters in a fresh and canned...

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Veröffentlicht in:Archivos latinoamericanos de nutrición 2003-03, Vol.53 (1), p.90-95
Hauptverfasser: Quitral Robles, Vilma, Abugoch, Lilian, Vinagre, Julia, Guarda, Abel, Larraín, M Angélica, Santana, Gabriela
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Sprache:spa
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Zusammenfassung:Marine species muscles present non-proteins nitrogenated compounds, used as quality index. They are total volatile basis (NBVT), trimethylamine oxide (TMAO) and trimethylamine (TMA). pH is considered too as a quality index. The aim of this work was to evaluate these parameters in a fresh and canned marine product from the V region, corresponding to mora crab (Homalaspis plana). Fresh pincer meat from mora crab was extracted and kept in ice until theits analysis and thermal process of the canned product. A 3(2) statistical design was applied, considering two variables with 3 levels: 15, 30 y 45 minutes time levels: 80 degrees, 100 degrees y 121 degrees C temperature levels. Nine conditions of time-temperature were obtained. The thermal treatment caused an increase in pH and BVT. The TMA was increased since reduction of TMAO.
ISSN:0004-0622