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Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life
Aoife McDermott1,2, Paul Whyte3, Nigel Brunton4
1Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. aoife.mcdermott@teagasc.ie.
Foods (Basel, Switzerland)
|June 30, 2018
Summary
Clean label ingredients like sodium caseinate and potato starch significantly reduced processing weight loss in Irish Brown Crab. These natural additives enhance crab meat yield without negatively impacting microbial shelf-life or spoilage.
Area of Science:
- Food Science
- Marine Biology
- Biotechnology
Background:
- Processing Irish Brown Crab (Cancer pagurus) commonly results in significant weight loss (up to 10%) due to protein and moisture release.
- Minimizing processing losses is crucial for improving the commercial value of crab meat.
- Clean label ingredients offer a potential solution for reducing weight loss without compromising product quality or safety.
Purpose of the Study:
- To investigate the efficacy of clean label ingredients, specifically sodium caseinate (SC) and potato starch (PS), in reducing processing weight loss in Irish Brown Crab.
- To evaluate the impact of these ingredients, with and without ascorbic acid (AA), on key quality parameters and microbial shelf-life.
- To determine if natural additives can enhance crab meat yield without promoting spoilage.
Main Methods:
- Ninety Irish Brown Crabs were divided into six treatment groups: control (water), ascorbic acid (AA), sodium caseinate (SC), potato starch (PS), SC + AA, and PS + AA.
- Crabs were soaked and boiled; processing weight loss was measured.
- Quality parameters including pH, water activity (aw), and water holding capacity (WHC) were analyzed.
- Microbial shelf-life was assessed over 28 days at 4°C by monitoring total viable count (TVC), Enterobacteriaceae (TEC), and specific spoilage bacteria.
Main Results:
- Control crabs lost an average of 11.1% of their weight during processing.
- Treatments with SC, PS, SC + AA, and PS + AA reduced weight loss to 3.5%, 4.7%, 5.8%, and 2.3%, respectively.
- Ascorbic acid alone reduced weight loss to 8.0%.
- No significant negative impact on microbial shelf-life (TVC, TEC, Pseudomonas, Clostridium, LAB, H2S-producers) was observed across all treatments.
Conclusions:
- Clean label ingredients, sodium caseinate and potato starch, can substantially reduce processing weight loss in Irish Brown Crab.
- These natural additives effectively increase crab meat yield without compromising microbial shelf-life.
- Further sensory evaluation and commercial validation are recommended to confirm the commercial viability of these findings.
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