Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation

Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation

Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab (Portunus pelagicus) were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe. Myosin h...

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Bibliographic Details
Main Authors: Khaettareeya Pimsannil, Suriya Palamae, Xinru Fan, Qiancheng Zhao, Bin Zhang, Soottawat Benjakul
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Portunus pelagicus
Polyphenol conjugate
Non-thermal processing
Precooked product
Meat
Roe
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009581
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