Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life
Abstract
:1. Introduction
2. Materials and Method
2.1. Sample Preparation
2.2. Microbiological Analysis
2.3. Measuring pH, aw and WHC
2.4. Statistical Analysis
3. Results
4. Discussion and Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Mean | S.E.M 1 (n = 5) | Significance | |
---|---|---|---|
Water (control 1) | 11.1 | 2.21 | |
AA 2 (control 2) | 8.0 | 4.86 | NS5 |
SC 3 | 3.5 | 3.71 | p < 0.025 |
PS 4 | 4.7 | 4.55 | p < 0.01 |
SC + AA | 5.8 | 3.26 | p < 0.05 |
PS + AA | 2.3 | 3.52 | p < 0.01 |
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McDermott, A.; Whyte, P.; Brunton, N.; Lyng, J.; Bolton, D.J. Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life. Foods 2018, 7, 99. https://doi.org/10.3390/foods7070099
McDermott A, Whyte P, Brunton N, Lyng J, Bolton DJ. Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life. Foods. 2018; 7(7):99. https://doi.org/10.3390/foods7070099
Chicago/Turabian StyleMcDermott, Aoife, Paul Whyte, Nigel Brunton, James Lyng, and Declan J. Bolton. 2018. "Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life" Foods 7, no. 7: 99. https://doi.org/10.3390/foods7070099