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
Online-Zugang:	Volltext
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