Minced Meat Crabcake from Blue Crab Processing Byproducts—Development and Sensory Evaluation
Authors:
- 1 January 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (1) , 99-103
Abstract
Quantitative and qualitative characteristics of minced meat, mechanically separated from blue crab processing by‐product, were determined. Sensory evaluation was performed on crabcakes with various combinations of claw mince/meat (CMM), surimi, and functional soy protein concentrate (SPC). Separation produced 50–58% food‐grade mince from picking table by‐products and 49% from undersized claws. Claw mince had lower microbial concentrations than the composite picking table by‐products. Crabby and beany flavors were influenced (p<0.05) by the CMM ratio but not by SPC. No significant differences were observed for textural characteristics using various levels of CMM. Sensory firmness and cohesiveness scores marginally correlated (p<0.1) with Instron compressive force measurements. Food‐grade undersized crab claw mince can be used in value‐added products.Keywords
This publication has 7 references indexed in Scilit:
- Characterization of Minced Meat Extracted from Blue Crab Picking Plant By‐ProductsJournal of Food Science, 1992
- Microbiological Quality of Crabmeat During ProcessingJournal of Food Protection, 1985
- A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of FrankfurtersJournal of Food Science, 1984
- Microbiological Quality of Fresh Blue Crabmeat, Clams and OystersJournal of Food Protection, 1983
- Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish PattiesJournal of Food Science, 1983
- Bacteriological Survey of the Blue Crab IndustryApplied Microbiology, 1972
- Bacteriological Survey of the Blue Crab IndustryApplied Microbiology, 1972