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Applying Sous-Vide on the Shoulder Meat of Red King Crab (Paralithodes Camtschaticus)

https://doi.org/10.2139/ssrn.5162929
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1007/s00217-004-1028-9openalex-extracted
Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces
inferredcites →https://doi.org/10.1007/s13197-016-2287-8openalex-extracted
Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken
inferredcites →https://doi.org/10.1016/j.afres.2021.100033openalex-extracted
Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway
inferredcites →https://doi.org/10.1016/j.fm.2020.103544openalex-extracted
Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C–8 °C
inferredcites →https://doi.org/10.1016/j.foodcont.2014.02.019openalex-extracted
Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage
inferredcites →https://doi.org/10.1016/j.foodcont.2018.07.041openalex-extracted
Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - Effects of live holding at 5 and 10 °C up to 92 days without feeding
inferredcites →https://doi.org/10.1016/j.foodcont.2020.107826openalex-extracted
Comparative quality evaluation of processed clusters obtained from red king crab (Paralithodes camtschaticus) typical of spring and autumn harvests in the Barents Sea
inferredcites →https://doi.org/10.1016/j.foodres.2017.07.054openalex-extracted
Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples
inferredcites →https://doi.org/10.1016/j.ijgfs.2022.100586openalex-extracted
Sous-vide cooking: Effects on seafood quality and combination with other hurdles
inferredcites →https://doi.org/10.1016/j.jfca.2021.104206openalex-extracted
Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
inferredcites →https://doi.org/10.1016/j.jfca.2024.106310openalex-extracted
Morphology, processing attributes, fatty acid, and amino acid composition in cooked leg meat and raw hepatopancreas of juvenile male red king crab (Paralithodes camtschaticus) after 12 months of live holding
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.06.030openalex-extracted
Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)
inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.07.007openalex-extracted
Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs
inferredcites →https://doi.org/10.1016/j.lwt.2021.111004openalex-extracted
Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat
inferredcites →https://doi.org/10.1042/bj0292221openalex-extracted
An absorption apparatus for the micro-determination of certain volatile substances
inferredcites →https://doi.org/10.1080/10408390701856272openalex-extracted
Physiology and Genetics of Listeria Monocytogenes Survival and Growth at Cold Temperatures
inferredcites →https://doi.org/10.1080/10498850.2019.1604595openalex-extracted
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel ( Scomber scombrus )
inferredcites →https://doi.org/10.1080/23308249.2017.1335284openalex-extracted
Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway
inferredcites →https://doi.org/10.1111/j.1365-2109.2007.01843.xopenalex-extracted
Pre-rigor filleting and drip loss from fillets of farmed Atlantic cod (Gadus morhua L.)
inferredcites →https://doi.org/10.1111/j.1365-2621.2007.01566.xopenalex-extracted
Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
inferredcites →https://doi.org/10.1111/jfpp.13347openalex-extracted
Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna
inferredcites →https://doi.org/10.1128/aem.66.1.223-229.2000openalex-extracted
Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models
inferredcites →https://doi.org/10.1515/ijfe-2023-0245openalex-extracted
Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C
inferredcites →https://doi.org/10.2331/fishsci.60.213openalex-extracted
Carotenoid Composition in the Exoskeleton of Commercial Black Tiger Prawns
inferredcites →https://doi.org/10.3390/foods12030568openalex-extracted
Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR
inferredcites →https://doi.org/10.3390/foods8080323openalex-extracted
Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)
inferredcites →https://doi.org/10.3390/molecules28248075openalex-extracted
Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.1016/j.ijgfs.2025.101241openalex-snapshot
“The arctic on the menu”: Introducing local seafood on Svalbard
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