Influence of the Type of Processing of Crab Meat in the Physical-Chemical and Microbiological Parameters

Abstract

Crab meat, a source of great nutritional and chemical wealth, is much appreciated for its distinctive taste in culinary preparations. However, because it is a fish, it is a highly perishable product, making due care necessary to ensure food safety and thus make it possible to enjoy the benefits of its consumption. In general, in Brazil, the crustacean is processed by the riverside artisans, without the necessary attention to hygienic-sanitary procedures. This article shows a possibility of semi-automated processing, as an alternative to the manual method practiced in the country, aiming at a better quality meat. The aim of this paper was to analyze the influence of manual and semi-automated processing on meat quality through physical-chemical and microbiological analyzes.