The effect of different processing technologies in the blue crab (Callinectes sapidus) industry on microbiological and textural properties and thermal processing efficiency

Abstract

The processing technologies currently practiced in the blue crab industry are much the same as they were 50 years ago. Consequently, much of the industry is very labor intensive which results in processing and sanitation inefficiencies. Crabs which were debacked and eviscerated prior to processing produced no bacteriological advantages when compared to the traditional methods of processing whole crabs. There was, however, an apparent advantage to this process when compared to the amount of time necessary to achieve an equivalent processing level. Crabs which had been debacked and eviscerated prior to cooking achieved the same processing level of the traditional processes in 35% less time. Total meat yields were unaffected by the type of process; however, when compared on the meat type basis a difference was detected. Flake meat from crabs which had been debacked and eviscerated prior to processing produced significantly less ((alpha).05) meat than did the other two processes. Apparently, the absence of the shell exposed the flake meat areas to more excessive desiccation during refrigerated storage (3.3(DEGREES)C) prior to removal of the meat. Textural changes in the crab meat did not appear to be a factor, irrespective of process. Instron data indicated no significant difference among the processes, nor did taste panel results.