Nofima AS, Muninbakken 9-13, Breivika, P.O. Box 6122, NO-9291, Tromsø, Norway.
Nofima AS, Muninbakken 9-13, Breivika, P.O. Box 6122, NO-9291, Tromsø, Norway.
Food Microbiol. 2022 Jun;104:103973. doi: 10.1016/j.fm.2021.103973. Epub 2021 Dec 23.
The red king crab (RKC, Paralithodes camtschaticus) and snow crab (SC, Chionoecetes opilio) are valuable decapods that can undergo live holding (LH) in onshore facilities before either live export or processing into two cooked-frozen sections (i.e., clusters). This study investigated the effect of the LH time (up to two months without feeding) and temperature (5│10 °C for RKC; 1│5 °C for SC) on the total viable psychrotrophic count (TVC) and Pseudomonas spp. in the leg meat of cooked RKC and SC. The effect of freezing after cooking was also evaluated. The counts were determined during storage at 4 °C after cooking on the clusters undergoing either immediate refrigeration (IR) or 24-month frozen storage before refrigeration (FBR). In the RKC cooked leg meat, the LH temperature significantly affected the TVC, with LH at 10 °C leading to higher counts, while the Pseudomonas spp. levels were mainly influenced by the freezing, with lower levels in FBR samples compared to their IR counterparts. In the SC cooked leg meat, the LH conditions did not significantly affect the counts, which were instead significantly lowered by the freezing. From an industrial and commercial standpoint, it can be concluded that LH of RKC at high temperature (10 °C) led to a shorter microbial shelf-life of cooked RKC clusters, with the clusters undergoing FBR showing longer microbial shelf-life than their IR counterparts. By contrast, with the mild cooking regime applied, the LH time and temperature of SC had a lower influence on the microbial shelf-life of cooked SC clusters than that given by the choice of the storage type (IR or FBR) after cooking.
红王蟹（RKC， Paralithodes camtschaticus）和雪蟹（SC， Chionoecetes opilio）是两种具有商业价值的十足目甲壳类动物，在活蟹出口或加工成两种熟冻品（即蟹块和蟹腿）之前，都可以在陆基设施中进行活体暂养（LH）。本研究调查了 LH 时间（长达两个月不喂食）和温度（5│10°C 用于 RKC；1│5°C 用于 SC）对熟制 RKC 和 SC 蟹腿肉中总活菌嗜冷计数（TVC）和假单胞菌属数量的影响。还评估了熟制后冷冻的影响。在熟制后 4°C 下储存时，对立即冷藏（IR）或冷藏前 24 个月冷冻储存（FBR）的蟹块进行了计数。在熟制的 RKC 蟹腿肉中，LH 温度对 TVC 有显著影响，10°C 的 LH 导致更高的计数，而假单胞菌属水平主要受冷冻影响，FBR 样本的水平低于其 IR 对应物。在熟制的 SC 蟹腿肉中，LH 条件对计数没有显著影响，冷冻反而显著降低了计数。从工业和商业角度来看，可以得出结论，高温（10°C）下的 RKC LH 导致熟制 RKC 蟹块的微生物货架期缩短，FBR 处理的蟹块的微生物货架期比 IR 处理的对应物更长。相比之下，由于采用了温和的烹饪方法，与烹饪后选择的储存类型（IR 或 FBR）相比，SC 的 LH 时间和温度对熟制 SC 蟹块的微生物货架期的影响较小。
