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 |
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| container_end_page | 103 |
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| container_title | Journal of food science |
| container_volume | 58 |
| creator | LEE, E. MEYERS, S.P. GODBER, J.S. |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1993.tb03219.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1993.tb03219.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>blue crab ; by-product ; crabcakes ; Food science ; minced crabmeat ; sensory evaluation ; Sensory perception ; Shellfish ; surimi ; value added products</subject><ispartof>Journal of food science, 1993-01, Vol.58 (1), p.99-103</ispartof><rights>Copyright Institute of Food Technologists Jan 1993</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2969-8c7ed6d6784069b626080b9ace274385918481118fc0442f001381e3bf99b9763</citedby><cites>FETCH-LOGICAL-c2969-8c7ed6d6784069b626080b9ace274385918481118fc0442f001381e3bf99b9763</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1993.tb03219.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1993.tb03219.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27926,27927,45576,45577</link.rule.ids></links><search><creatorcontrib>LEE, E.</creatorcontrib><creatorcontrib>MEYERS, S.P.</creatorcontrib><creatorcontrib>GODBER, J.S.</creatorcontrib><title>Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation</title><title>Journal of food science</title><description>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.</description><subject>blue crab</subject><subject>by-product</subject><subject>crabcakes</subject><subject>Food science</subject><subject>minced crabmeat</subject><subject>sensory evaluation</subject><subject>Sensory perception</subject><subject>Shellfish</subject><subject>surimi</subject><subject>value added products</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNqVkF1P6zAMhiPEkRiD_xBx35KvpQkXSLCN8XlAAgRCSFGauqija0fScrZ_T8sQ98c3li2_r-0HoQNKYtrF4TymXI4iJhmNqdY8blLCGdXxagsNaDIiEVeCbqMBIYxFlIpkB-2GMCd9zeUAvd4UlYMM34Bt8Njb1Nl3wLmvF_i0bOG7he987SCEonrDp-ulr7PWNSGawCeU9XIBVYNtleF7qELt13j6acvWNkVd7aE_uS0D7P_kIXo8mz6Mz6Pr29nF-OQ6ckxLHSmXQCYzmShBpE4lk0SRVFsHLBFcjTRVQnXfqtwRIVhOCOWKAk9zrVOdSD5EBxvf7raPFkJj5nXrq26loVpwrYUQ3dDRZsj5OgQPuVn6YmH92lBiephmbnqYpodpepjmB6ZZdeLjjfhfUcL6P5Tm8mxy33WGKNoYFKGB1a-B9e9GJjwZmae_MzMbX03Iy_nMPPMvbGOKRQ</recordid><startdate>199301</startdate><enddate>199301</enddate><creator>LEE, E.</creator><creator>MEYERS, S.P.</creator><creator>GODBER, J.S.</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199301</creationdate><title>Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation</title><author>LEE, E. ; MEYERS, S.P. ; GODBER, J.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2969-8c7ed6d6784069b626080b9ace274385918481118fc0442f001381e3bf99b9763</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>blue crab</topic><topic>by-product</topic><topic>crabcakes</topic><topic>Food science</topic><topic>minced crabmeat</topic><topic>sensory evaluation</topic><topic>Sensory perception</topic><topic>Shellfish</topic><topic>surimi</topic><topic>value added products</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>LEE, E.</creatorcontrib><creatorcontrib>MEYERS, S.P.</creatorcontrib><creatorcontrib>GODBER, J.S.</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>LEE, E.</au><au>MEYERS, S.P.</au><au>GODBER, J.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation</atitle><jtitle>Journal of food science</jtitle><date>1993-01</date><risdate>1993</risdate><volume>58</volume><issue>1</issue><spage>99</spage><epage>103</epage><pages>99-103</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1993.tb03219.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 1993-01, Vol.58 (1), p.99-103 |
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| language | eng |
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| source | Access via Wiley Online Library |
| subjects | blue crab by-product crabcakes Food science minced crabmeat sensory evaluation Sensory perception Shellfish surimi value added products |
| title | Minced Meat Crabcake from Blue Crab Processing Byproducts-Development and Sensory Evaluation |
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