Title page for ETD etd-08082007-161924
|Type of Document
||A technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industry
||Food Science and Technology
|Flick, George J. Jr.
|Coale, Charles W. Jr.
|Mashburn, William H.
|Palmer, Jane K.
|Pierson, Merle D.
|Date of Defense
The dehydration rates of crabs during low temperature
storage and various cooking processes were determined.
Season, cooking time, and cooking method significantly
affected the weight loss of crabs. The thermal energy
(F250 ) crabs received during a commercial cooking process
was evaluated by season, cooking method and time, and crab
The effects of sex, size, and type (sexual maturity) of
crab and season on the yields of lump, top flake, bottom
flake, and claw and total meat were examined. The effects
of cooking time and method and storage time on meat yield
was also determined. During summer, male crabs yielded more
lump, claw, and total meat than female crabs, and clean
female crabs yielded more lump, top flake, and total meat
than sponge female crabs when retort cooked for 10 minutes.
|| Approximate Download Time
| 28.8 Modem
|| 56K Modem
|| ISDN (64 Kb)
|| ISDN (128 Kb)
|| Higher-speed Access
next to an author's name indicates that all
files or directories associated with their ETD
are accessible from the Virginia Tech campus network only.
If you have questions or technical
problems, please Contact DLA.