[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 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.
Quitral Robles
Vilma
V
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencia Químicas y Farmacéuticas, Universidad de Chile.
Abugoch
Lilian
L
Vinagre
Julia
J
Guarda
Abel
A
Larraín
M Angélica
MA
Santana
Gabriela
G
D000588:Amines / Q000032:analysis; D000818:Animals; D003386:Brachyura; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D008744:Methylamines / Q000032:analysis; D009132:Muscles / Q000737:chemistry; D017672:Nitrogen Compounds / Q000032:analysis; D013997:Time Factors
D000588:Amines; D008744:Methylamines; D017672:Nitrogen Compounds; C005855:trimethyloxamine; C023336:trimethylamine