Mechanical Separation of Green Crab (Carcinus maenas) Meat and Consumer Acceptability of a Value-Added Food Product

Autor:	Joseph A. Galetti, Beth L. Calder, Denise I. Skonberg
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology biology Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences Carcinus maenas Food science Aquatic Science biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 26:172-180
ISSN:	1547-0636 1049-8850
DOI:	10.1080/10498850.2015.1126663
Popis:	Mechanical separation of green crab resulted in an average mince yield of 49.2%, with average moisture, ash, protein, and lipid contents of 81.0, 5.1, 10.4, and 1.4%, respectively. Mince from small crabs ( 55 mm). The overall acceptability of green crab mince empanadas (fried, stuffed pastries) was rated between “like slightly” and “like moderately” by a consumer panel (n = 87), regardless of empanada formulation (30, 50, or 70% mince by filling weight). Additionally, 63% of respondents indicated they would “probably” or “definitely” buy the empanadas if available locally.
Databáze:	OpenAIRE
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