Type of Document	Dissertation
Author	Hong, Gi-Pyo
URN	etd-08082007-161924
Title	A technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industry
Degree	PhD
Department	Food Science and Technology
Advisory Committee	Advisor Name Title Flick, George J. Jr. Committee Chair Coale, Charles W. Jr. Committee Member Mashburn, William H. Committee Member Palmer, Jane K. Committee Member Pierson, Merle D. Committee Member
Keywords	Fishery processing
Date of Defense	1990-05-05
Availability	restricted
Abstract 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 type. 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.
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