Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life

McDermott, Aoife M.; Whyte, Paul; Brunton, Nigel P.; Lyng, James G.; Bolton, Declan

doi:10.3390/foods7070099

Cited by 10 publications

(6 citation statements)

References 30 publications

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“…The processing yield was significantly lower ( p < 0.001) in cooked claws compared to the pressurized claws, in which a slight weight gain was observed as a result of HPP, similarly to the results reported for red king crab pressurized at 260 MPa for 1.5 min [ 17 ]. The observed cook loss (5.2% ± 1.2) is comparable to that reported in a study on the cooking yield of whole edible crab [ 32 ] but lower than that reported for claw meat of boiled edible crab (5–15%) [ 33 ]. This is likely because of the fact that in our study, a comparatively milder cooking treatment was employed, which was specifically designed to reflect an industrial set-up for the processing of snapped claws rather than for whole crabs.…”

Section: Resultssupporting

confidence: 83%

“…The results of the present study indicate that HPP enhances the diffusion of small solutes through the pore canals of the exoskeleton of crabs. In this way, high-pressure treatments may be exploited in crabs, or more in general, crustacean species, to allow for the penetration into the meat of functional compounds, such as anti-microbial agents [ 32 ], inhibitors of enzymatic discoloration (e.g., melanosis) [ 98 ], or water binders to increase the yield [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

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High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Lian

Conto

Grippo

et al. 2021

Foods

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High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log10 CFU g−1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Lian

Conto

Grippo

et al. 2021

Foods

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“…The yield of blue swimming crabs that have been boiled and steamed is then calculated by the formula: Percentage of Yield = (weight after cooking/weight before cooking) × 100% [4].…”

Section: Yieldmentioning

confidence: 99%

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Suhaeli Fahmi,

Agustini,

Jayanto

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Whole blue swimming crab (Portunus pelagicus) is usually steamed or boiled before taking the meat for canning. The choice of the cooking process between steaming or boiling can determine the characteristics of blue swimming crab (Portunus pelagicus) meat. This study aims to determine and compare the flavor profile of blue swimming crab cooked by steaming and boiling. Whole blue swimming crab were steamed and boiled for 15 minutes at 100°C respectively. The cooked blue swimming crab meat was then tested for yield, sensory value, proximate analysis, amino acid and fatty acid profile. The results showed that the steaming process gave higher yields and sensory value than boiled blue swimming crab.

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“…Exports of crustaceans and molluscs to the PRC from Ireland in 2018 increased by 68%, accounting for a total of 12,700 tonnes of seafood and growing the market to almost EUR 46 million [ 46 ]. Ireland has become one of the top three producers of brown crab products in Europe [ 47 ]. In 2018, landings of Irish brown crab reached 5500 tonnes, representing EUR 1 million in domestic sales and EUR 60 million in exports.…”

Section: The Importance Of the Brown Crab Fishing Industry And The Ch...mentioning

confidence: 99%

Cadmium: A Focus on the Brown Crab (Cancer pagurus) Industry and Potential Human Health Risks

Lordan

Zabetakis

2022

Toxics

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Cadmium is a major health risk globally and is usually associated with pollution and anthropogenic activity. The presence of cadmium in food is monitored to ensure that the health and safety of consumers are maintained. Cadmium is ubiquitous in the Asian and Western diets, with the highest levels present in grains, leafy greens, and shellfish. As part of their natural lifecycle of moulting and shell renewal, all crustaceans—including the brown crab (Cancer pagurus)—bioaccumulate cadmium from their environment in their hepatopancreas. The brown crab is an important species to the crab-fishing industries of many European countries, including Ireland. However, the industry has come under scrutiny in Europe due to the presence of cadmium in the brown crab meat intended for live export to Asia. This review explores evidence regarding the effects of cadmium consumption on human health, with a focus on the brown crab. Differences in cadmium surveillance have given rise to issues in the crab industry, with economic consequences for multiple countries. Currently, evidence suggests that brown crab consumption is safe for humans in moderation, but individuals who consume diets characterised by high levels of cadmium from multiple food groups should be mindful of their dietary choices.

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Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life

Cited by 10 publications

References 30 publications

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Cadmium: A Focus on the Brown Crab (Cancer pagurus) Industry and Potential Human Health Risks

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