Open AccessEFFECTS OF ADDITIVES ON QUALITY OF MECHANICALLY EXTRACTED JONAH CRAB ( CANCER BOREALIS ) MINCE DURING REFRIGERATED STORAGE 1
Author(s) -
GILLMAN BARBARA L.,
SKONBERG DENISE I.
Publication year - 2002
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2002.tb01024.x
Subject(s) - lactic acid , chemistry , food science , diacetyl , sodium lactate , thiobarbituric acid , antimicrobial , sodium , bacteria , biochemistry , antioxidant , organic chemistry , biology , genetics , lipid peroxidation
Research was conducted to determine yield and composition of mechanically separated Jonah crab mince prepared from processing discards and to evaluate effects of different additives on the chemical and microbiological quality of the mince. The following additives were used: 2% or 5% dried rosemary (with or without 2% lactic acid), 400 ppm and 800 ppm diacetyl (with or without 2% lactic acid), 2% sodium lactate, and a control (with or without 2% lactic acid). The eleven treatments were stored at 5C for 8 days, and periodically subjected to total volatile base nitrogen (TVBN), pH, thiobarbituric acid (TBA), and microbial analyses. Lactic acid, 400 ppm and 880 ppm diacetyl, and sodium lactate were effective in inhibiting TVBN and TBA production. Sodium lactate, 5% rosemary and 800 ppm diacetyl had the highest antimicrobial activity. Combinations of additives are recommended to improve different aspects of crab mince quality during refrigerated storage.