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Influence of Polyphosphate Soak and Cooking Procedures on Yield and Quality of Dungeness Crab Meat
Author(s) -
CRAPO C.A.,
CRAWFORD D.L.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05350.x
Subject(s) - polyphosphate , yield (engineering) , food science , chemistry , moisture , raw material , pulp and paper industry , phosphorus , materials science , biochemistry , organic chemistry , metallurgy , engineering , phosphate
Soaking raw sections in polyphosphate solutions and cooking in water or steam for varying times was evaluated to improve processing. Optimum meat yield, quality and frozen storage stability was achieved by soaking raw section ≥60, but ≥120 min in 10% polyphosphate (2–4°C) and then cooking in steam for a minimum time for complete protein coagulation (8 min). Moisture and proteins, rich in phosphorus, retained by polyphosphate treatment and cooking in steam (rather than water) were believed responsible for improving meat yield, quality and storage stability.