McDermott Aoife, Whyte Paul, Brunton Nigel, Lyng James, Bolton Declan J
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Foods. 2018 Jun 27;7(7):99. doi: 10.3390/foods7070099.
During the processing of Irish Brown Crab (), protein and moisture are released and losses up to 10% (by weight) are common. The objective of this study was to investigate the use of clean label ingredients to reduce this loss, without adversely affecting shelf-life or promoting the growth of spoilage bacteria. Following preliminary studies, 5% () sodium caseinate (SC) and (5%, ) potato starch (PS), with and without (0.5%, ) ascorbic acid (AA) were selected. Ninety crabs (30 per treatment) were soaked and boiled in water (control 1), AA (control 2), SC, PS, SC plus AA, or PS plus AA and analyzed for cook loss as well as pH, aw, water holding capacity (WHC), and microbial shelf-life (total viable count (TVC), total Enterobacteriaceae count (TEC), and spoilage bacteria) during 28 days storage at 4 °C. On average, 11.1% of the control 1 weight was lost during processing. This was reduced to 8.0% when treated with AA (control 2) and to 3.5%, 4.7%, 5.8%, and 2.3% with SC, PS, SC plus AA, and PS plus AA, respectively. None of these treatments negatively impacted on shelf-life and similar growth curves were observed for TVC, TEC, spp., spp., lactic acid bacteria (LAB), and hydrogen disulphide producing bacteria, regardless of treatment. It was therefore concluded that, subject to sensory evaluation and validation under commercial conditions, these natural ingredients could be used to substantially increase the yield and hence commercial value of crab meat, without adversely affecting shelf-life.
在爱尔兰棕蟹的加工过程中，会释放出蛋白质和水分，重量损失高达10%很常见。本研究的目的是研究使用清洁标签成分来减少这种损失，同时不对保质期产生不利影响或促进腐败细菌的生长。经过初步研究，选择了5%（质量分数）的酪蛋白酸钠（SC）和5%（质量分数）的马铃薯淀粉（PS），添加和不添加0.5%（质量分数）的抗坏血酸（AA）。九十只螃蟹（每种处理30只）在水（对照1）、AA（对照2）、SC、PS、SC加AA或PS加AA中浸泡并煮沸，分析烹饪损失以及在4℃下储存28天期间的pH值、水分活度、持水能力（WHC）和微生物保质期（总活菌数（TVC）、总肠杆菌科数（TEC）和腐败细菌）。平均而言，对照1在加工过程中重量损失了11.1%。用AA处理（对照2）时降至8.0%，用SC、PS、SC加AA和PS加AA处理时分别降至3.5%、4.7%、5.8%和2.3%。这些处理均未对保质期产生负面影响，无论处理如何，TVC、TEC、特定菌种、特定菌种、乳酸菌（LAB）和产硫化氢细菌的生长曲线相似。因此得出结论，在经过感官评估和商业条件下的验证后，这些天然成分可用于大幅提高蟹肉产量，从而提高其商业价值，同时不对保质期产生不利影响。
