Resumen

QUITRAL ROBLES, Vilma et al. Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana).. ALAN [online]. 2003, vol.53, n.1, pp.90-95. ISSN 2309-5806.

SUMMARY. Marine species muscles present non-proteics 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 3² statistical design was applied, considering two variables with 3 levels; 15, 30 y 45 minutes time levels; 80º, 100º y 121ºC 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 OTMA.

Palabras clave : Shellfish; crab; volatile amines; trimethylamine; trimethylamine oxide; pH; thermal treatment.