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Correction to: Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole EdibleCrab (Cancer pagurus) Pasteurisation Treatments

  • S. Condón-Abanto
  • J. Raso
  • C. Arroyo
  • J. Lyng
  • Ignacio ÁlvarezEmail author
Correction
  • 102 Downloads
Correction to: Food Bioprocess Technol
Fig. 1

The tubes used to study the colour degradation kinetics of crab white meat

Fig. 2

Effect of crab weight on the heat penetration parameters a fh and b j, estimated from the fitting of Ball and Olson equation to the thermal profiles obtained in the crab cold-spot. Fig. 2a also shows the regression line (block line) as well as the 95% confidence intervals (dotted lines)

Fig. 3

Effect of the processing time on the evolution of ΔE* of crab white meat at 95 °C (black circle), 105 °C (black square) and 115 °C (black triangle). Figure also shows the data fitting lines to Eq. 10C. Error bars represent the standard deviation of three replicates

Fig. 4

Effect of the treatment temperature on the colour change rate a (k) and b maximum colour change developed (Ymax) on crab white meat. Error bars show the standard deviation of three replicates

Fig. 5

Quality score associated with crab whitemeat colour change based on the Irish crab producers. Number 4 indicates the maximum quality and 1 the lowest

Fig. 6

Correlation between the Browning index (BI*) and total colour change (ΔE*) after different thermal treatments

Fig. 7

Theoretical optimisation graph for the pasteurisation process of ready-to-eat whole edible crab based on Eqs. 12 and 13. Grey lines represent the quality boundaries between ‘good’ and ‘acceptable’ (dashed line) and between ‘acceptable’ and ‘non-acceptable’ (block line). Black lines represents the minimum processing conditions (time/temperature) required for crabs of different weights (from bottom to top 400, 500, 600, 700 and 800 g) to achieve an adequate F value based on the inactivation of C. botulinum type E (F90°C10°C = 10 min)

Fig. 8

Observed versus predicted values for the a thermal profiles and b white meat colour degradations of crabs of different weights that were pasteurised under the conditions defined in Fig. 7

  https://doi.org/10.1007/s11947-018-2222-2

The Figures and captions/legends at the original version of this article are displaced. With this, the corrected images are hereby published.

The original article has been corrected.

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.UCD Institute of Food and HealthUniversity College DublinDublin 4Ireland
  2. 2.Departamento de Producción Animal y Ciencia de los Alimentos. Tecnología de los Alimentos, Facultad de VeterinariaInstituto Agroalimentario de Aragón– IA2 - (Universidad de Zaragoza-CITA)ZaragozaSpain

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