A technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industry

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dc.contributor.authorHong, Gi-Pyoen
dc.contributor.committeechairFlick, George J. Jr.en
dc.contributor.committeememberPierson, Merle D.en
dc.contributor.committeememberPalmer, Jane K.en
dc.contributor.committeememberCoale, Charles W. Jr.en
dc.contributor.committeememberMashburn, William H.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:17:36Zen
dc.date.adate2007-08-08en
dc.date.available2014-03-14T21:17:36Zen
dc.date.issued1990-05-05en
dc.date.rdate2007-08-08en
dc.date.sdate2007-08-08en
dc.description.abstractThe 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.en
dc.description.degreePh. D.en
dc.format.extentxv, 238 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-08082007-161924en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08082007-161924/en
dc.identifier.urihttp://hdl.handle.net/10919/39113en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V856_1990.H665.pdfen
dc.relation.isformatofOCLC# 22354848en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V856 1990.H665en
dc.subject.lcshBlue crab industryen
dc.subject.lcshCallinectesen
dc.subject.lcshFishery processing -- Researchen
dc.titleA technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industryen
dc.typeDissertationen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.leveldoctoralen
thesis.degree.namePh. D.en

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