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). 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 (~~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 (~~0.1) with Instron compressive force measurements. Foodgrade undersized crab claw mince can be used in value-added products.

Thermal Gelation of Previously Cooked Minced Meat from Jonah Crab (Cancer borealis)

“…Pasteurization of the minced meat and addition of citric acid–phosphate buffer improved appearance and controlled microbial levels. In another study, minced meat from undersized blue crab claw was combined with picked claw meat, 10% pollock surimi ( Theragra chalcogramma ), and 30% to 50% soy protein concentrate to produce a crabcake acceptable to consumers (Lee and others 1993). Additional research that focuses on the use of crab mince as the primary component of value‐added products is needed to increase utilization of this resource.…”

Crayfish Hepatopancreatic Extract Improves Flavor Extractability from a Crab Processing By‐product

“…Chung and Cadwallader (1993) compared volatile components of blue crab meat and processing by-product and concluded that the by-product had significantly higher concentrations of volatile compounds. In a related study, mechanically-separated minces from blue crab undersized claws were utilized for value-added crabcake products (Lee et al, 1993). Incorporation of proteolytic enzymes from fish or crustacean viscera may improve the extraction of flavor compounds (Haard, 1992).…”

Determinations of Minerals in Marine Crab <i>Charybdis lucifera</i> (Fabricius, 1798)

“…Minerals constitute important components of hormones, enzymes and enzyme activators in human nutrition (Kirtpatrick and Coffin, 1974; Khan et al, 1987;Lall, 1989Lall, , 1995. Food source and environmental factors affect minerals content (Anthony et al, 1983;King et al, 1990; Lee et al, 1993;Skonberg and Perkins, 2003;Gokoglu and Yerlikaya, 2003;Yannar and Celik, 2006). Mineral components such as sodium, potassium, magnesium, calcium, iron, phosphorus and iodine are important for human nutrition (Sikorski et al, 1990).…”