Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

• Main Author: Crapo, Chuck
• Other Authors: Crawford, David L.
• Language: en_US
• Published: 2012
• Subjects: Cooking (Crabs); Phosphates
• Online Access: http://hdl.handle.net/1957/27208

Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet and dry weight) decreased with respect to cooking time according to well defined linear regression functions. Cooking induced solubilization of proteins and reduced water holding capacity. Significant yield losses occurred during the first twelve minutes of cooking. Condensed phosphate treatment significantly increased the yields of meat through steam and water cooking and was directly related to treatment solution concentration and exposure time. Condensed phosphate treatment concentrations between 7 and 10% and treatment times of 90 to 120 minutes provided optimum meat yield. Treatment of crab with a 10% condensed phosphate solution for 120 minutes increased wet weight meat yields over controls ranging from 0.91 to 4.95 percentage points based on raw crab section weight. Action of condensed phosphate produced better meat yields wet weight in water than in steam cooking and was related to a slightly higher retention of moisture. Cooking time and cooking medium did not significantly effect yields of cooked meat. No yield advantage was found for steam over water cooking or for cooking times between 8 and 12 minutes. Phosphorus levels in treated and untreated meat did not vary significantly (p=.05). Levels were not affected by cooking time or medium. A slight increase (NS, P [less than or equal to] .05) in phosphorus levels was observed after condensed phosphate treatment. Sensory evaluation of frozen stored meat showed that steam cooking significantly (P [greater than or equal to] .001) increased overall desirability. This was directly related to a superior (P [greater than or equal to] .05) flavor and a slightly better (NS, P [less than or equal to] .05) texture. Condensed phosphate treatment favorably affected meat quality only after extended storage (406 days). === Graduation date: 1984