Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation

Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation

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)....

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Veröffentlicht in:Journal of food science 1993-01, Vol.58 (1), p.99-103
Hauptverfasser: LEE, E., MEYERS, S.P., GODBER, J.S.
Format: Artikel
Sprache:eng
Schlagworte:
blue crab
by-product
crabcakes
Food science
minced crabmeat
sensory evaluation
Sensory perception
Shellfish
surimi
value added products
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Zusammenfassung: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
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb03219.x