Characterization of Minced Meat Extracted from Blue Crab Picking Plant By-Products |
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Authors: | KEITH W GATES AMANDA H PARKER |
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Affiliation: | Authors Gates and Parker are with the Univ. of Georgia, Marine Extension Sevice, 715 Bay St., Brunswick, GA 31520. |
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Abstract: | Blue crab meat was mechanically extracted from picking-room byproducts 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 107 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. |
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Keywords: | seafood blue crab by-products pasterurization microbes minced meat |
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