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dc.contributor.authorHong, Gi-Pyoen_US

The dehydration rates of crabs during low temperature storage and various cooking processes were determined. Season, cooking time, and cooking method significantly affected the weight loss of crabs. The thermal energy (F250 ) crabs received during a commercial cooking process was evaluated by season, cooking method and time, and crab type. The effects of sex, size, and type (sexual maturity) of crab and season on the yields of lump, top flake, bottom flake, and claw and total meat were examined. The effects of cooking time and method and storage time on meat yield was also determined. During summer, male crabs yielded more lump, claw, and total meat than female crabs, and clean female crabs yielded more lump, top flake, and total meat than sponge female crabs when retort cooked for 10 minutes.

dc.publisherVirginia Techen_US
dc.subjectFishery processingen_US
dc.subject.lccLD5655.V856 1990.H665en_US
dc.titleA technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industryen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreePh. D.en_US D.en_US Polytechnic Institute and State Universityen_US Science and Technologyen_US
dc.contributor.committeechairFlick, George J. Jr.en_US
dc.contributor.committeememberPierson, Merle D.en_US
dc.contributor.committeememberPalmer, Jane K.en_US
dc.contributor.committeememberCoale, Charles W. Jr.en_US
dc.contributor.committeememberMashburn, William H.en_US

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