The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat
2018; Elsevier BV; Volume: 98; Linguagem: Inglês
10.1016/j.lwt.2018.08.039
ISSN1096-1127
AutoresAoife M. McDermott, Paul Whyte, Nigel P. Brunton, James G. Lyng, John Fagan, Declan Bolton,
Tópico(s)Food Safety and Hygiene
ResumoCrab (Cancer pagurus) meat (white and brown) has a short shelf-life.Chemical treatments may inhibit microbial spoilage and extend shelf-life.The effect of 5% organic acids (lactic acid (LA), acetic acid (AA) and citric acid (CA) and 5% sodium chloride (NaCl) on TVC (mesophiles and psychrophiles), Enterobacteriaceae, Pseudomonas spp.and lactic acid bacteria (LAB) were investigated during storage (2°C for 12 days).AA was the most effective treatment for white meat, reducing the initial TVCm and TVCp by 1.6 and 1.8 log 10 cfu/g, respectively, and extended the shelf life to 8-11.5 days, compared to 5 days for untreated control samples.LA treatment also significantly (P < 0.05) reduced the initial TVC, but the shelf life was only increased by 3 days.CA and NaCl treatments had no significant effect (P > 0.05).A similar pattern was observed for brown meat samples, although the shelf life was increased by a maximum of 1-3 days.The growth of Enterobacteriaceae, Pseudomonas spp.and LAB was significantly (P < 0.05) reduced on AA treated samples only.It was concluded that the shelf-life of crab meat may be extended by up to 3 days using lactic acid and more than doubled using acetic acid.
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