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- Title
Characterization of Minced Meat Extracted from Blue Crab Picking Plant By-Products.
- Authors
GATES, KEITH W.; PARKER, AMANDA H.
- Abstract
Blue crab meat was mechanically extracted from picking-room by-products to produce the following minced meat yields: 3.18%, white; 10.71%, mixed; 6.39%, claw, and 2.62%, leg. Each meat had distinct visual, textural, and flavor attributes. Aerobic plate counts of unpasteurized minced meat ranged from 105 to 105 CFU/g. Extraction within 1.5 hours of picking or icing of by-products prior to mechanical extraction stabilized microbial levels. Meat pasteurized at 80.6°C darkened or blued significantly less than meat processed at 83.3°C. Addition of citric acid-phosphate buffer to meat pasteurized at 80.6°C further reduced darkening of meats.
- Subjects
CRAB meat; CRABS; MEAT; SEAFOOD; FOOD pasteurization
- Publication
Journal of Food Science (Wiley-Blackwell), 1992, Vol 57, Issue 2, p267
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1992.tb05473.x