Mechanical Separation of Green Crab (Carcinus maenas) Meat and Consumer Acceptability of a Value-Added Food Product

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Abstract
Mechanical separation of green crab resulted in an average mince yield of 49.2%, with average moisture, ash, protein, and lipid contents of 81.0, 5.1, 10.4, and 1.4%, respectively. Mince from small crabs (< 55-mm carapace width) had significantly lower lipid contents and L* values than mince from large crabs (> 55 mm). The overall acceptability of green crab mince empanadas (fried, stuffed pastries) was rated between “like slightly” and “like moderately” by a consumer panel (n = 87), regardless of empanada formulation (30, 50, or 70% mince by filling weight). Additionally, 63% of respondents indicated they would “probably” or “definitely” buy the empanadas if available locally.

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