MINCED MEAT CRABCAKE FROM BLUE-CRAB PROCESSING BY-PRODUCTS - DEVELOPMENT AND SENSORY EVALUATION

被引：13

作者：

LEE, E

MEYERS, SP

GODBER, JS

机构：

[1] Dept of Food Science, Louisiana State Univ Agricultural Center, Baton Rouge, Louisiana

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

BLUE CRAB; BY-PRODUCT; MINCED CRABMEAT; VALUE ADDED PRODUCTS; SENSORY EVALUATION; SURIMI; CRABCAKES;

D O I：

10.1111/j.1365-2621.1993.tb03219.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 (p<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 (p<0.1) with Instron compressive force measurements. Food-grade undersized crab claw mince can be used in value-added products.

引用

页码：99 / 103

页数：5

共 21 条

[1]

Deng J. C., 1980, In 'Advances in fish science and technology' [see FSTA (1981) 13 6R300]., P218

[2] CHARACTERIZATION OF MINCED MEAT EXTRACTED FROM BLUE-CRAB PICKING PLANT BY-PRODUCTS [J].