An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus)

• Published in: Ultrasonics sonochemistry Vol. 40; no. Pt A; pp. 497 - 504
• Main Authors: Condón-Abanto, S., Arroyo, C., Álvarez, I., Brunton, N., Whyte, P., Lyng, J.G.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01-01-2018
• Subjects: Brown crab; Cooking; Heat transfer; Mass transfer; Ready-to-eat; Ultrasound; Cooking; Ready-to-eat; Ultrasound; Brown crab; Heat transfer; Mass transfer
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2017.07.044

•US has a strong opportunity niche in the crab processing industry.•US allows for a reduction of the total cooking time by up to 15%.•US-assisted cooking can eliminate the post-cooking washing and pasteurization steps.
This study assesses the potential of incorporating ultrasound as a processing aid in the production of whole cooked brown crab (Cancer pagurus). The FDA recommended heat treatment to reduce Listeria monocytogenes by 6 log10 cycles in this product is a F707.5 of 2min. An equivalent F value was applied at 75°C in presence and absence of ultrasound in water alone or in water with 5% w/v NaCl added. Heat penetration, turbidity and conductivity of the cook water and also salt and moisture content of the crab meat (white and brown) were determined. Ultrasound assisted cooking allowed a reduction of the cooking time by up to 15% while still maintaining an F707.5 of 2min. Ultrasound also enhanced the rate and total amount of compounds released from the crab, which suggests that crabs cooked in the presence of ultrasound would be expected to be cleaner. Ultrasound also proved to be effective in reducing the salt content but hardly affected the final moisture content of the crab meat.