CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Simulation of the Heat Transfer Process Coupled with Protein Denaturation during Thermal Treatment of Crabs
Autor/es:
J.B.DIMA , P.J. BARÓN, N.E. ZARITZKY
Lugar:
Santiago de Chile
Reunión:
Congreso; XXV Interamerican Congress of Chemical Engineering; 2011
Institución organizadora:
Interamerican Confederation of Chemical Engineering
Resumen:
Crabs species such as the Southern Ocean swimming crab
Ovalipes trimaculatus and the
Patagonian stone crab Platyxanthus
patagonicus are considered fishing resources of commercial value in Argentina.
Although the commercialization of crabs is incipient in Argentina, in
the last years it began to generate interest due to the consumer acceptance of
the crab meat. As established by the Codex Alimentarius, crabs must stay alive
until processing, since after death, their meat undergoes fast irreversible
alterations of enzymatic, chemical and microbiological origins. Crab cooking is
a key processing step to obtain quality products. While the thermal treatment
must be sufficient to denature muscle proteins, facilitating meat detachment
from the crab shell, excessive heat exposure is associated to texture
deterioration.
The objectives of the
present work were: a) to mathematically simulate the
energy transfer during the thermal process of crabs using a finite element
computational code; b) to determine the denaturation kinetics of proteins
during heating c) to establish the degree of denaturation achievedby the myofibrillar proteins
during the heating process by coupling the protein denaturation kinetics, the activation
energies and the thermal penetration curves