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Chemical and Histological Characterization of Raw Muscle from Soft and Hard Crabs of Snow Crab Chionoecetes opilio
Author(s) -
Mizuta S.,
Kobayashi Y.,
Yoshinaka R.
Publication year - 2001
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.1365-2621.2001.tb11324.x
Subject(s) - snow , connective tissue , muscle tissue , anatomy , crustacean , biology , fishery , chemistry , geology , genetics , geomorphology
Chemical analysis showed soft snow crab muscle to have a higher water content and a lower protein content than hard crab muscle. Histological observations revealed frequent occurrences of disintegrated regions in muscle fibers and pericellular connective tissue of soft snow crab muscle tissue. Salinity of the free body fluid recovered from the meropodites of the soft snow crab was significantly higher than that of the hard snow crab. Sensory evaluation revealed differences in texture and taste between soft and hard crabs, which corresponded well to their compositional and histological differences.