No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Mechanical Separation of Green Crab ( Carcinus maenas ) Meat and Consumer Acceptability of a Value-Added Food Product
Abstract
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 (<55mm carapace width) had significantly lower lipid contents and L* values than mince from large crabs (>55mm). 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.
... Many applications for crab shell derivatives have been reported in the scientific literature, whereas there are a limited number of studies on minced crab meat and its potential application in food products. Galetti et al. (2017) reported that cooked green crab was successfully processed by a mechanical separator to produce minced meat, which was then incorporated into a savory stuffed pastry. Green crab meat was reported to contain 806-835 g kg −1 protein, 36-48 g kg −1 lipid, 22 g kg −1 total minerals and 0.051-0.192 ...
... The mechanical separation method used in this study resulted in a 317 g kg -1 yield of minced tissue from raw green crabs. Galetti et al. (2017) reported higher mince yields, of 447 g kg -1 and 561 g kg -1 , for boiled and steamed green crabs, respectively. ...
... The exoskeleton of hard shell crustaceans is highly mineralized. Previous studies indicated that mechanically separated crab mince contains a high content of minerals due to the incorporation of finely ground shell particles during mechanical processing (Gillman & Skonberg, 2002;Galetti et al., 2017). Therefore, reducing the high mineral content in green crab mince would play an important role in obtaining a high purity functional protein from green crab mince. ...
European green crabs (Carcinus maenas L.) are an invasive species unintentionally introduced from Europe to the U.S. Their predation and burrowing activities have had detrimental effects on our marine habitats, aquaculture, and commercially important fisheries. Despite the large population of green crabs, they are not commercially utilized in North America as food products. The specific objectives of my research were to: 1) determine functional properties of protein recovered from green crab by isoelectric solubilization and precipitation (ISP) for potential food application, 2) investigate the application of enzymatic hydrolysis for deriving bioactive compounds from green crab proteins and examine the bioactivity changes of green crab protein derivatives after simulated human digestion, and 3) evaluate whether enzymatic hydrolysis by commercial proteases improves functional properties of green crab proteins in food formulations. In the first study, the results showed that ISP processing can recover functional proteins from green crabs, and that the recovered proteins could potentially be successfully applied as ingredients in various food emulsions (e.g. sauces or chowders) and food gels (e.g. surimi or other meat analog products) to improve food product quality. In the second study, enzymatic hydrolysis using commercially available proteases and health-promoting effects of the hydrolysates were evaluated. Protein derivatives produced by Protamex had the potential to alleviate type 2 diabetes by inhibiting carbohydrate digesting enzymes and secreting an insulin stimulating molecule. Also, no additional processing would be required to stabilize their antidiabetic effects as food ingredients since they were stable to simulated human digestion. The last study investigated the functional properties of protein derivatives obtained through enzymatic hydrolysis. Mild hydrolysis by Protamex and combination of Protamex and Flavourzyme for 15 min improved the foaming activity of the crab mince and combination of Protamex and Flavourzyme generated antioxidant hydrolysates that may contribute to extended shelf-life of food products. These studies provide valuable information for the development of value-added food ingredients from green crab using ISP processing and enzymatic hydrolysis, and for the introduction of green crab proteins to the food industry, potentially contributing to food product development and the creation of new markets for this invasive species.
... [7][8][9][10][11] Many applications for crab shell derivatives have been reported in the scientific literature, whereas there are a limited number of studies on minced crab meat and its potential application in food products. Galetti et al. 12 reported that cooked green crab was successfully processed by a mechanical separator to produce minced meat which was then incorporated into a savory stuffed pastry. Green crab meat was reported to contain 806-835 g kg −1 protein, 36-48 g kg −1 lipid, 22 g kg −1 total minerals and 0.051-0.192 ...
... The mechanical separation method used in this study resulted in a 317 g kg −1 yield of minced tissue from raw green crabs. Galetti et al. 12 reported higher mince yields of 447 and 561 g kg −1 for boiled and steamed green crabs respectively. Additionally, steamed Jonah crabs yielded 533 g kg −1 minced meat from mechanical separation. ...
... mince contains a high level of minerals due to the incorporation of finely ground shell particles during mechanical processing. 12,28 Therefore reducing the high mineral content in green crab mince would play an important role in obtaining a high-purity functional protein from green crab mince. Based on proximate analysis, the control had the highest ash content at 230 g kg −1 , followed by PP2 (54 g kg −1 ) and PP10 (23 g kg −1 ) ( Table 1). ...
BACKGROUND
Invasive green crabs contain high‐quality proteins that have potential as functional ingredients in formulated foods. This study evaluated the functional properties and compositional characteristics of green crab proteins recovered by isoelectric solubilization/precipitation (ISP).
RESULTS
Mechanically separated green crab mince (control) was solubilized at pH 2 (PP2) and pH 10 (PP10), then proteins were precipitated at pH 5.5 and subsequently dried. Yield of recovered protein powder was approximately 1.5 times higher for PP2 than for PP10. Compared with the control (230 g kg⁻¹), ash content was reduced in PP2 (54 g kg⁻¹) and PP10 (23 g kg⁻¹) samples. PP2 contained predominantly large‐molecular‐weight proteins, while small‐molecular‐weight proteins were distributed in PP10. With regard to functional properties, at pH 7 and 8, solubility of PP10 was significantly higher than that of PP2. At pH 7.5, PP10 exhibited significantly higher emulsifying activity (1482 m² g⁻¹) than PP2 (858 m² g⁻¹) and the control (958 m² g⁻¹). PP2 showed statistically higher gelation activity and had higher L* value than PP10 and the control.
CONCLUSION
The results indicate that recovered green crab proteins have functional properties potentially useful for formulated foods, and that these functional properties can be modified by the solubilization pH during the recovery process. © 2018 Society of Chemical Industry
... Panelists were asked to smell the samples for odor rating and to take a bite for taste, flavor and texture evaluation ( Figure 1). Moreover, at the end of the DA test, they were also asked to rate the overall acceptability on a 9-point hedonic scale, from 1 = "extremely dislike", through 5 = "neither like nor dislike", to 9 = "extremely like", as proposed for novel food by Galetti et al. [48]. Once the lexicon was established, panelists validated the selected descriptors through DA of three samples processed with different methods to test the lexicon applicability to the JF treatments available. ...
... Panelists were asked to smell the samples for odor rating and to take a bite for taste, flavor and texture evaluation ( Figure 1). Moreover, at the end of the DA test, they were also asked to rate the overall acceptability on a 9-point hedonic scale, from 1 = "extremely dislike", through 5 = "neither like nor dislike", to 9 = "extremely like", as proposed for novel food by Galetti et al. [48]. ...
In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, there is a gap in knowledge on JF sensory properties. This research aims to develop a sensory lexicon for edible JF through a fast but reliable method, such as RATA. Sensory attributes collected from the literature were selected through RATA applied to five mildly processed JF. The lexicon selected was then validated on three JF samples, through descriptive analysis, to test its applicability and discrimination power. The results showed that RATA could be a reliable tool in the lexicon development of novel foods, such as JF. Moreover, the lexicon developed provides a valuable communication instrument, which will open new sensory research studies focusing on JF palatability.
... Green crabs may have high potential and value as a functional food ingredient with the ability to gel, foam, emulsify, and solubilize within a matrix. Galetti et al. (2017) found that mechanical separation of cooked green crab yielded 49.2% mince (meat). In a consumer acceptability study, green crab mince was presented as a value-added ingredient in empanadas. ...
... In a consumer acceptability study, green crab mince was presented as a value-added ingredient in empanadas. Overall acceptability was 6.5 on a 9-point hedonic scale, and purchasing prospects were favorable (Galetti et al., 2017). Kang et al. (2018) applied an isoelectric solubilization/precipitation (ISP) method to extract proteins from green crab mince. ...
The European green crab (Carcinus maenas) is an invasive species which has caused considerable economic and ecological damage along U.S. coasts. Due to their small size, meat extraction from green crabs is laborious, and there is currently no well-established use for this abundant biomass. Developing a high-value, high-volume food product such as a fermented green crab sauce may stimulate the commercial harvesting of these crabs. Overall, the purpose of this research was to accelerate fermentation of green crab sauce using proteases and to gain insight into chef perspectives of fish sauce and a green crab sauce concept. The specific objectives of this research were to: (1) evaluate the physicochemical and microbial effects of proteolytic enzyme treatments (Alcalase, Flavourzyme, and Protamex) on the production of a fermented green crab sauce, and (2) survey chefs in New England regarding their perceptions of a fermented green crab sauce as a culinary ingredient. In the first study, commercial proteases were applied to chopped whole crabs and the mixture was incubated at 55°C for 48 hours, and then fermented at 37°C for 88 days. The produced crab sauce was filtered and analyzed periodically throughout the fermentation period. Percent yield and amine nitrogen content increased significantly in the enzyme-applied treatments compared to the control (without enzymes) up to day 30. Fermentation time had a significant impact on characteristics of the sauce including increases in pH, browning index, amine nitrogen, and total volatile base nitrogen, and a decrease in moisture content over time. However, there were few significant differences among enzyme treatments overall. Based on these results, commercial proteases could be applied to increase yield and hydrolysis of proteins for short term fermentations of 30 days or less. In the second study, a 14-question online survey collected perspectives of 59 professional chefs throughout New England regarding their preferences for fish sauce and feedback about a green crab sauce concept. The chefs’ preferred attributes of commercial fish sauce included medium brown color, savory aroma, transparent appearance, and umami flavor. The most important sourcing factors for chefs when purchasing ingredients for restaurants were local, sustainable, and price. Overall, chefs scored “likeliness to use” and “willing to purchase” a commercially available green crab sauce very positively. The chef survey data suggest that the ideal target customer for green crab sauce would be head chefs who focus on Asian cuisine and who are already familiar with fish sauce. The results of these studies have important implications for the production and marketing of a fermented green crab sauce. The application of commercial proteases was shown to be promising during the early stages of green crab sauce fermentation, although more research is needed to optimize protease application. Chefs were very receptive of the green crab sauce concept for the food service distribution channel, however, sensory evaluation of the crab sauce is necessary to characterize desirable flavor and odor attributes. Industrial production of a fermented green crab sauce may promote the development of a commercial fishery for green crabs and help to control their escalating populations in North America.
... Quite popular among them are Empanada or pastelitos (South American stuffed and fried pastry) containing 30, 50 and 70% green crab (C. maenas) mince (Galetti, Calder, & Skonberg, 2017); blue crab crab-cakes with processing by-product of various combinations of claw mince/meat (CMM), surimi, and functional soy protein concentrate (Lee, Meyers, & Godber, 1993); extruded snacks with blends of Atlantic rock crab (Cancer irradians) processing by-products (0%-40%), corn meal and potato flake (Murphy et al., 2003); ready-to-serve bread spread from blue swimmer crab (P. pelagicus) meat (Biji et al., 2013) and crab based pasta prepared ...
... Crab meat-based food products are quite popular and widely accepted by consumers owing to their flavour and sensory attributes. Galetti et al. (2017) developed a novel food product, "empanadas" containing 30%, 50%, and 70% green crab mince and evaluated its consumer acceptability. Sensory analysis indicated that empanadas had good mean overall acceptability score (6.5) and favourable "willingness to purchase" score irrespective of the formulation (fried, stuffed pastries), indicating promising aspect for value-added green crab products. ...
Background
Crabs are one of the most diverse groups of crustaceans. Both fresh and marine crabs are an excellent source of many nutrients that are important for human health. Because of their unique flavour and delicious taste, crab meat and novel crab-based processed products are quite popular; hence the demand is increasing consistently in the domestic and global market. Further, crab processing generates a large quantity of liquid and solid waste creating disposal and land fill problems. To overcome the environmental impacts thereof, it is necessary to recycle and reuse these underutilized yet economically potential discards or by-products.
Scope and approach
Even though having immense potential in terms of nutrients and offering unique flavour profile, the importance of crab often goes unnoticed. However, crabs had less special mention and are mostly considered along with other crustaceans, wherein shrimps and lobsters are debated at length. Further, crab processing generates a large quantity of by-products and solid wastes, predominantly rich in chitin. Therefore, there is a great interest for valorisation of crab processing by-products that possess biologically active products with wide applications. In light of the above, this review highlights the nutritional aspects, flavour profile, quality and health benefits of crab meat including the acceptability of crab-based value-added products. The diversified applications of valuable products derived from crab processing bio-wastes are also discussed.
Key findings and conclusions
Crab meat is rich in protein, essential amino acids, long chain omega-3 fatty acids, and also an excellent source of vitamins and minerals. The uniqueness in taste and pleasant flavour properties of crab meat is due to volatile, non-volatile aroma and taste components, hence highly accepted by the consumers. Different innovative preservation technologies are suggested to improve the quality, safety and shelf-life of crab meat and crab-based value-added products. Further, crab processing wastes possess several high-value bioactive compounds. Green extraction is recommended for valorisation of these bioactive compounds (derivatives of chitin, protein hydrolysates and enzymes, lipids, carotenoids etc.) that have enormous applications in agriculture, environment, food, textile, pharmaceutical and other biomedical fields.
... A pilot commercial fishery was attempted in 2014, but its long-term practicality was deemed questionable because of the lack of suitable markets for the harvested crabs [181]. There currently is considerable interest and progress in the Atlantic Canada and New England region for development of a variety of green crab based food products [323,[326][327][328][329][330][331], with whole books dedicated to the cooking of green crabs [332]. The variable colors (green, yellow, orange, red) seen on the ventral surface of C. maenas are potential indicators for various physiological processes [1,113,139,174,[333][334][335]. ...
... Male C. maenas exhibit three external characteristics that are indicative of an imminent molt: presence of a halo or greying circle on the episternites, darkening of the apex line, and looseness of the ecdysial line (where abdomen meets posterior carapace) [181]. Beyond predation for food consumption, humans also collect green crabs for other uses, such as fish, conch and lobster bait [22,336] and fertilizer [327], as well as utilizing chitin as an intermediate material in the production of self-healing car paints [337], cosmetics [338], antimicrobial textile treatments [339], bioadhesive delivery gel [340], and inexpensive antiviral drugs [341], an affinity ligand for protein purification [342], or just to reduce the density of invasive populations [9,278,343]. ...
... A pilot commercial fishery was attempted in 2014, but its long-term practicality was deemed questionable because of the lack of suitable markets for the harvested crabs [181]. There currently is considerable interest and progress in the Atlantic Canada and New England region for development of a variety of green crab based food products [323,[326][327][328][329][330][331], with whole books dedicated to the cooking of green crabs [332]. The variable colors (green, yellow, orange, red) seen on the ventral surface of C. maenas are potential indicators for various physiological processes [1,113,139,174,[333][334][335]. ...
... Male C. maenas exhibit three external characteristics that are indicative of an imminent molt: presence of a halo or greying circle on the episternites, darkening of the apex line, and looseness of the ecdysial line (where abdomen meets posterior carapace) [181]. Beyond predation for food consumption, humans also collect green crabs for other uses, such as fish, conch and lobster bait [22,336] and fertilizer [327], as well as utilizing chitin as an intermediate material in the production of self-healing car paints [337], cosmetics [338], antimicrobial textile treatments [339], bioadhesive delivery gel [340], and inexpensive antiviral drugs [341], an affinity ligand for protein purification [342], or just to reduce the density of invasive populations [9,278,343]. ...
Carcinus maenas (the “shore crab” or “European green crab”) is a very proficient invader (considered to be one of the world’s 100 worst invaders by the IUCN) due to its phenotypic plasticity, wide temperature and salinity tolerance, and an extensive omnivorous diet. Native to Atlantic Europe, it has established two well‐studied nonindigenous populations in the northwestern Atlantic and northeastern Pacific and less‐studied populations in Australia, Argentina and South Africa. Green crabs are eurythermal and euryhaline as adults, but they are limited to temperate coastlines due to more restrictive temperature requirements for breeding and larval development. They cannot tolerate wave‐swept open shores so are found in wave‐protected sheltered bays, estuaries and harbors. Carcinus maenas has been the subject of numerous papers, with over 1000 published in the past decade. This review provides an up‐to‐date account of the current published information on the life history and population dynamics of this very important species, including genetic differentiation, habitat preferences, physical parameter tolerances, reproduction and larval development, sizes of crabs, densities of populations, sex ratios, ecosystem dynamics and ecological impacts in the various established global populations of green crabs.
... A pilot commercial fishery was attempted in 2014, but its long-term practicality was deemed questionable because of the lack of suitable markets for the harvested crabs [181]. There currently is considerable interest and progress in the Atlantic Canada and New England region for development of a variety of green crab based food products [323,[326][327][328][329][330][331], with whole books dedicated to the cooking of green crabs [332]. The variable colors (green, yellow, orange, red) seen on the ventral surface of C. maenas are potential indicators for various physiological processes [1,113,139,174,[333][334][335]. ...
... Male C. maenas exhibit three external characteristics that are indicative of an imminent molt: presence of a halo or greying circle on the episternites, darkening of the apex line, and looseness of the ecdysial line (where abdomen meets posterior carapace) [181]. Beyond predation for food consumption, humans also collect green crabs for other uses, such as fish, conch and lobster bait [22,336] and fertilizer [327], as well as utilizing chitin as an intermediate material in the production of self-healing car paints [337], cosmetics [338], antimicrobial textile treatments [339], bioadhesive delivery gel [340], and inexpensive antiviral drugs [341], an affinity ligand for protein purification [342], or just to reduce the density of invasive populations [9,278,343]. ...
Carcinus maenas (the "shore crab" or "European green crab") is a very proficient invader (considered to be one of the world's 100 worst invaders by the IUCN) due to its phenotypic plasticity, wide temperature and salinity tolerance, and an extensive omnivorous diet. Native to Atlantic Europe, it has established two well-studied nonindigenous populations in the northwestern Atlantic and northeastern Pacific and less-studied populations in Australia, Argentina and South Africa. Green crabs are eurythermal and euryhaline as adults, but they are limited to temperate coastlines due to more restrictive temperature requirements for breeding and larval development. They cannot tolerate wave-swept open shores so are found in wave-protected sheltered bays, estuaries and harbors. Carcinus maenas has been the subject of numerous papers, with over 1000 published in the past decade. This review provides an up-to-date account of the current published information on the life history and population dynamics of this very important species, including genetic differentiation, habitat preferences, physical parameter tolerances, reproduction and larval development, sizes of crabs, densities of populations, sex ratios, ecosystem dynamics and ecological impacts in the various established global populations of green crabs.
... A pilot commercial fishery was attempted in 2014, but its long-term practicality was deemed questionable because of the lack of suitable markets for the harvested crabs [181]. There currently is considerable interest and progress in the Atlantic Canada and New England region for development of a variety of green crab based food products [323,[326][327][328][329][330][331], with whole books dedicated to the cooking of green crabs [332]. The variable colors (green, yellow, orange, red) seen on the ventral surface of C. maenas are potential indicators for various physiological processes [1,113,139,174,[333][334][335]. ...
... Male C. maenas exhibit three external characteristics that are indicative of an imminent molt: presence of a halo or greying circle on the episternites, darkening of the apex line, and looseness of the ecdysial line (where abdomen meets posterior carapace) [181]. Beyond predation for food consumption, humans also collect green crabs for other uses, such as fish, conch and lobster bait [22,336] and fertilizer [327], as well as utilizing chitin as an intermediate material in the production of self-healing car paints [337], cosmetics [338], antimicrobial textile treatments [339], bioadhesive delivery gel [340], and inexpensive antiviral drugs [341], an affinity ligand for protein purification [342], or just to reduce the density of invasive populations [9,278,343]. ...
Carcinus maenas (the “shore crab” or “European green crab”) is a very proficient invader (considered to be one of the world’s 100 worst invaders by the IUCN) due to its phenotypic plasticity, wide temperature and salinity tolerance, and an extensive omnivorous diet. Native to Atlantic Europe, it has established two well-studied nonindigenous populations in the northwestern Atlantic and northeastern Pacific and less-studied populations in Australia, Argentina and South Africa. Green crabs are eurythermal and euryhaline as adults, but they are limited to temperate coastlines due to more restrictive temperature requirements for breeding and larval development. They cannot tolerate wave-swept open shores so are found in wave-protected sheltered bays, estuaries and harbors. C. maenas has been the subject of numerous papers, with over 1000 published in the past decade. This literature review provides an up-to-date account of the current published information on the population dynamics of this very important species, including habitat preferences, physical parameter tolerances, reproduction and larval development, sizes of crabs, densities of populations, sex ratios, ecosystem dynamics and ecological impacts in the various established global populations of green crabs.
... A pilot commercial fishery was attempted in 2014, but its long-term practicality was deemed questionable because of the lack of suitable markets for the harvested crabs [181]. There currently is considerable interest and progress in the Atlantic Canada and New England region for development of a variety of green crab based food products [323,[326][327][328][329][330][331], with whole books dedicated to the cooking of green crabs [332]. The variable colors (green, yellow, orange, red) seen on the ventral surface of C. maenas are potential indicators for various physiological processes [1,113,139,174,[333][334][335]. ...
... Male C. maenas exhibit three external characteristics that are indicative of an imminent molt: presence of a halo or greying circle on the episternites, darkening of the apex line, and looseness of the ecdysial line (where abdomen meets posterior carapace) [181]. Beyond predation for food consumption, humans also collect green crabs for other uses, such as fish, conch and lobster bait [22,336] and fertilizer [327], as well as utilizing chitin as an intermediate material in the production of self-healing car paints [337], cosmetics [338], antimicrobial textile treatments [339], bioadhesive delivery gel [340], and inexpensive antiviral drugs [341], an affinity ligand for protein purification [342], or just to reduce the density of invasive populations [9,278,343]. ...
Carcinus maenas (the “shore crab” or “European green crab”) is a very proficient invader (considered to be one of the world’s 100 worst invaders by the IUCN) due to its phenotypic plasticity, wide temperature and salinity tolerance, and an extensive omnivorous diet. Native to Atlantic Europe, it has established two well-studied nonindigenous populations in the northwestern Atlantic and northeastern Pacific and less-studied populations in Australia, Argentina and South Africa. Green crabs are eurythermal and euryhaline as adults, but they are limited to temperate coastlines due to more restrictive temperature requirements for breeding and larval development. They cannot tolerate wave-swept open shores so are found in wave-protected sheltered bays, estuaries and harbors. C. maenas has been the subject of numerous papers, with over 1000 published in the past decade. This literature review provides an up-to-date account of the current published information on the population dynamics of this very important species, including habitat preferences, physical parameter tolerances, reproduction and larval development, sizes of crabs, densities of populations, sex ratios, ecosystem dynamics and ecological impacts in the various established global populations of green crabs.
... There are scarce studies on the utilization of BSC as value-added products: some of these are the standardization of ready-to-eat crab spread [20] and utilization as food flavour [21] and crabcake [27]. In addition, the meat of green crab (Carcinus maenas) used as a formulation for empanada was evaluated as "like slightly" to "like moderately," regardless of the percentage of formulations [28]. ...
Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p<0.05). Therefore, Formulation C was chosen for further analyses. It was found that the formulated crab ball had a higher acceptability than the commercial squid ball (p<0.05). Shelf-life testing revealed that the frozen formulated crab balls could last more than 35 days due to their consistent high to moderate general acceptability scores. This study suggests that blue swimming crab (P. pelagicus) can be used as an alternative raw material for fishery meatball preparation.
... Duncombe and Therriault 2017;Grason et al. 2018) or developing utilization products from the catch (e.g. Morris and Whitfield 2009;Poirier et al. 2016;Galetti et al. 2017). ...
... In the present study, there was lower TVB-N formation with chitosan coating due to decreased formation of compounds like ammonia, dimethylamine, trimethylamine, putrescine and cadaverine formed, along with a decreased degradation of fish proteins. In the case of products of marine origin, the volatile bases that contribute most to reductions in freshness are ammonia and trimethylamine (Galetti, Calder, & Skonberg, 2017). Several authors have reported on the benefits of chitosan as a comestible coating for reducing TVB-N and improving fish freshness (Bonilla et al., 2018;Moosavi-Nasab et al., 2016;Morachis-Valdez et al., 2017). ...
The aim of this study was to determine the wetting capacity of a new chitosan source (Ucides cordatus (Uçá-crab)) on quality of frozen serra fillets. First, nine coating solutions were produced using three concentrations of chitosan (1.5%, 2.0%, and 2.5%) and three concentrations of glycerol (0.3%, 0.45%, and 0.6%). Then, the spreading coefficient (Ws) of the coating solutions on the surface of serra fillet was determined. Coating with 2.0% chitosan and 0.60% glycerol produced Ws near to zero, with a value of −11.72 ± 4.56 mM/m. This solution was selected and applied to serra fillet, and the shelf-life at −18 °C was evaluated for 180 days. Coating loss (chitosan and water) and weight loss of the serra fillet were analyzed. During storage, the physicochemical parameters of the fillets (pH, total volatile nitrogen bases, trimethylamine nitrogen, thiobarbituric acid reactive substances) and the microbiological profile were analyzed. The results showed that the chitosan coating produced less loss of coating when compared to the glaze. In addition, the chitosan coating extended the life of the serra fillet when compared to both glaze and control groups. This effect was produced due to lower bacterial growth that generated more suitable physicochemical conditions. Uçá-crab showed to be a suitable source for the production of edible chitosan coating with adequate properties to improve the shelf-life of Serra fillet.
... Unfortunately, the availability of skilled labor willing to do the tedious and difficult job has been steadily declining, and mechanized meat picking has become an attractive way to alleviate this labor shortfall. [1][2][3] The challenge facing current processing machines is their tendency to destroy the integrity of the delicate crab meat due to their rudimentary mechanical nature. 4,5 With the advance of computer vision technologies, intelligent sensory driven machines promise a great future in many areas, such as autonomous driving, 6 warehouse management, 7 and computer aided diagnosis. ...
The Atlantic blue crab is among the highest-valued seafood found in the American Eastern Seaboard. Currently, the crab processing industry is highly dependent on manual labor. However, there is great potential for vision-guided intelligent machines to automate the meat picking process. Studies show that the back-fin knuckles are robust features containing information about a crab’s size, orientation, and the position of the crab’s meat compartments. Our studies also make it clear that detecting the knuckles reliably in images is challenging due to the knuckle’s small size, anomalous shape, and similarity to joints in the legs and claws. An accurate and reliable computer vision algorithm was proposed to detect the crab’s back-fin knuckles in digital images. Convolutional neural networks (CNNs) can localize rough knuckle positions with 97.67% accuracy, transforming a global detection problem into a local detection problem. Compared to the rough localization based on human experience or other machine learning classification methods, the CNN shows the best localization results. In the rough knuckle position, a k-means clustering method is able to further extract the exact knuckle positions based on the back-fin knuckle color features. The exact knuckle position can help us to generate a crab cutline in XY plane using a template matching method. This is a pioneering research project in crab image analysis and offers advanced machine intelligence for automated crab processing.
The European green crab, Carcinus maenas, is an aggressive invasive species of green crab that has had severe ecological and economic effects to the North American East Coast since the early 1800s. The green crab has disrupted entire ecosystems, particularly in the Gulf of Maine, due to its eating and uprooting of eel grass. The disruption of this plant reduces coastal habitats for bivalves and other coastal marine life. The green crabs have also been found to prey on juvenile lobsters and bivalve mollusks, disrupting both the ecosystem in the Gulf of Maine and the seafood economy dependent on lobsters and soft-shell clams. With the changing climate and consistent increases in the ocean temperature, the number of crabs killed by the cold, winter temperatures has been steadily decreasing. The establishment of a green crab fishery for the sale of soft-shell crabs has been identified as a method to control the growing population since the crabs are too small for hard-shell culinary use. However, most crabs fished cannot be sold as soft-shell, creating a large amount of biomass. The biomass can currently only be sold to lowvalorization waste streams such as compost, bait, or animal feed. In order to sustain green crab fisheries, a high-value waste stream valorization needs to be established. Fish sauce is a clear, brown, fish-flavored condiment that is traditionally spontaneously fermented from under-utilized fish species and salt. Fish sauce originated in Asia, but has been fermented in many places throughout the world including Rome, South America, and Africa with slight variations to the formulation depending on location and starting material. Since this fermentation is spontaneous it relies on the proteolytic activity of endogenous enzymes and proteolytic bacteria to break down proteins into amino acids. One of the most common fish species used for the fermentation of fish sauce is the anchovy, which has a protein content of about 20%. Green crabs have a protein content of about 17%, indicating that green crabs could be used instead of anchovies to produce a similar condiment. The data from this work showed that when fermented at a temperature of 24°C at a salt content of 20-30%, a green crab fermented condiment can be produced that is chemically comparable to commercially available fish sauce products. Fermentation temperatures of 30°C, 37°C, and 50°C were investigated to provide guidance for temperature control. A temperature of 30-37°C with a salt content of 20% and a 90 day fermentation time was suggested based on this data, but a temperature of 24°C or 50°C will still produce a viable product. The most abundant families of bacteria throughout the course of the fermentation, regardless of fermentation temperature or time, were Rhodobacteracea, Saprospiraceae, and Hyphomonadaceae, all of which contain salt-tolerant proteolytic genera isolated from marine sources. The creation of a viable fermented crab sauce product creates a high-value waste stream for green crab fishers, thus opening the doors to start economical large-scale fishing of green crabs on the North American East Coast.
The predation and burrowing activity of invasive green crabs have had detrimental effects on important marine resources and habitats. Our objective is to develop bioactive hydrolysates by enzymatic proteolysis of underutilized green crab. Mechanically separated mince was hydrolyzed with Alcalase, Protamex, Flavourzyme, and Papain (1%) for 60 min. Subsequently, the hydrolysates were introduced to a simulated gastrointestinal digestion model. Selected samples were fractionated by ultrafiltration, and their anti-hyperglycemic effects including α-glucosidase, α-amylase, and dipeptidyl peptidase-IV (DPP-IV) inhibitory activities and glucagon-like 1 (GLP-1) secretory activity were evaluated. The Protamex treatment showed the highest α-glucosidase inhibitory activity (IC50 1.38 ± 0.19 mg/mL) compared to other enzyme treatments and the crab mince control, and its α-amylase inhibitory activity (IC50 11.02 ± 0.69 mg/mL) was lower than its α-glucosidase inhibitory activity. Its GLP-1 secretory activity was approximately four times higher than the positive control (10 mM glutamine). The <3 kD fraction contributed significantly to the anti-hyperglycemic activity of Protamex-derived hydrolysates, and this activity was stable after simulated digestion. Our results suggest that green crab hydrolysates obtained by Protamex treatment have the potential for type 2 diabetes management and could be incorporated in food products as a health-promoting ingredient.
The European green crab (Carcinusmaenas) is a non-native invasive species to North America which has been found in the northwestern Atlantic Ocean since the nineteenth century. In Prince Edward Island Canada, this species has been steadily increasing over the last 10 years, especially in estuaries found on the eastern and southern coasts. Our chemical analysis of the whole green crab determined that it was high in protein and ash, and low in lipid content. We also found the chemical composition varied only slightly for different sized crabs (40 to 70 mm) over the six-month sampling period, suggesting this species could be harvested any time between May and October.
Aim This paper evaluates global collection records, evidence of anthropogenic transport methods, and experimental and distributional data relative to temperature requirements to understand the historical and potential dispersal of a well‐known genus of estuarine crab.
Location The records analysed are from temperate and tropical coastal ocean areas.
Methods The study is based primarily on literature analysis and examination of museum specimens.
Results The human‐mediated successful global dispersal of the European shore crabs Carcinus maenas (Linnaeus, 1758) and C. aestuarii (Nardo, 1847) occurred in three major episodes: around 1800, in the 1850s–70s, and in the 1980s–90s. The nineteenth century introductions occurred through transport by ships (probably in hull fouling or in solid ballast), while the introductions in the 1980s could have occurred through a greater variety of dispersal mechanisms (ships’ hull fouling and seawater system fouling; fouling on semisubmersible drilling platforms; ballast water; transport with fisheries products intended for food or bait; scientific research; releases from aquaria maintained for educational or scientific purposes; or intentional non‐governmental releases for human food production). These introductions have resulted in Carcinus ’ establishment in five temperate regions outside of its native Europe in Atlantic North America, Australia, South Africa, Japan and Pacific North America, while releases into tropical regions have not established populations. C. maenas ’ range in both its native and introduced regions appears to be regulated by similar temperature parameters, enabling an assessment of its potential distribution.
Main conclusions The second episode of Carcinus ’ global dispersal, the period from the 1850s to 1870s, may be part of a broader surge of world‐wide invasions caused by an increase in shipping.
The European Green Crab (Carcinus maenas) has proven to be a successful invasive predator and has potential to be a valuable food source for human consumption. Due to the small size of green crab, hand picking commercial operations are not feasible. The objectives of this research were to develop uses for this undervalued resource by examining mechanical separation techniques of mince meat; developing a consumer acceptable mince meat product and exploring the functionality of green crab mince meat with additions of restructuring additives. The first part of this research was designed to determine how boil versus steam thermal processing, large (>55 mm carapace width) versus small (width) crab size, and 0.000 versus 0.180 breaker bar setting on the mechanical separator affected green crab mince meat yield and quality. Mechanical processing of green crabs resulted in high mince yield (x = 49.2 %) and low crude lipid content (
In 2001–2002, there were severe declines of eelgrass (Zostera marina) in estuaries along the Nova Scotia coast of the southern Gulf of St. Lawrence. We examined the relationship between the recent invasion of European green crabs (Carcinus maenas) and the eelgrass decline in Benoit Cove in Tracadie Harbour. The abnormally abundant eelgrass wrack consisted mainly of entire shoots, not the usual blades. Three separate methods yielded similar estimates of the rate of shoot removal from the eelgrass beds (direct quadrat counts, “mark–recapture” of tagged shoots in the eelgrass bed, and rate of shoot appearance in the shore wrack). From 14 July to 8 September 2002, the shoot density in the bed fell by about 75 %. Similar rates of decline occurred in crab enclosures (4.4 crabs m−2) placed in the eelgrass bed. Green crab foraging, involving the tearing of shoots and the digging of large pits, was the reason for the drastic decline of the eelgrass bed in Benoit Cove. It is clear that an invasion of green crabs to a region where they had not previously existed can both destroy eelgrass beds and restrict their recovery.
The influence of washing treatment (dewatered only, one wash, and three washes) and sodium chloride (NaCl) concentration (0%, 2%, and 4%) on the gelation properties of crab mince was investigated. This previously cooked muscle mince is a low-value by-product of the crab processing industry, considered to have little or no functional properties. Crab mince gels were produced and tested for water-holding capacity (WHC), gel strength, colour, and electrophoretic profile. Wash treatment and NaCl concentration significantly affected gelation. Washed samples exhibited significantly higher WHC than dewatered samples. The 4% NaCl treatment decreased WHC compared to lower NaCl levels. Multiple washing steps increased the force to gel deformation. Wash treatment and NaCl concentration also affected the colour of gels. Based on these results, cooked crab meat mince treated with three washes and 0% NaCl resulted in the strongest gels with the best water-holding capacity, which can be used in the development of value-added products.
Copyright © 2007 Elsevier Ltd. All rights reserved.
Almost three and a half million pounds of Atlantic Rock and Jonah crab, having a value of almost $1 million, are landed annually in Maine. These landings generate approximately 2.5 million pounds of post-processing waste each year. The by-product consists mainly of shell, viscera, and unpicked meat. Mechanical separation of crustacean by-product can result in an additional 15-20% food grade minced meat, which can be utilized to produce value-added products for human consumption. One such product that may be enhanced by crab mince is fiesh pasta. Americans are eating more pasta than ever before and eesh pasta consumption is very popular. The development of a crab mince- containing seafood-flavored pasta would not only provide a gourmet flair and a more nutritionally balanced meal, but also utilize high quality crab meat that is typically discarded. The objectives of this study were to: 1) determine the mechanical feasibility, yield, nutrient composition, and quality of crab mince; 2) evaluate the effects of sodium lactate, lactic acid, rosemary, and diacetyl on the chemical and microbial quality of refrigerated crab mince; 3) determine if fresh pastas containing different concentrations of crab mince could be successhlly extruded; and 4) evaluate the consumer acceptance of fresh pasta products containing crab mince. The first study evaluated the separation of minced meat from the carapace and legs of Jonah crabs. Due to the hardness of the shell, crab meat could not be mechanically separated from the legs, however crab meat fiom the carapace was successhlly separated, and resulted in an average 64% minced meat yield fiom the starting product. The crab mince consisted of 77.8% moisture, 5.8% ash, 1.3% fat, and 15.1% protein. The shelf-life of the crab mince, which was evaluated by pH, Total volatile base nitrogen (TVBN), Thiobarbituric acid reactive substances (TBARS), and microbial analyses, was less than four days. TVBN concentrations were above 70 mg N/ lOOg and APC counts were between lo8 -lo9 CFU/g by day four. Since the crab mince contained only 1-2% fat, lipid oxidation was not a limiting factor for shelf-life. The addition of sodium lactate, lactic acid, rosemary, and diacetyl was effective in improving shelf life of the mechanically separated crab mince. Lactic acid had the most significant effect on maintaining crab mince quality. Combinations of additives might prove most effective in enhancing quality of refi-igerated crab mince during storage, since individual additives improved only some aspects of mince quality. Microbial counts of crab mince in the shelf-life study were between 105-107 CFU/ g throughout the study. Sanitizing all parts of the mechanical separation machine before processing the carapaces resulted in significantly lower microbial counts in the mince (1 O3 - 1 O5 CFU/g) even after three to five days of refrigerated storage.
Crabs which were de 38 handling of the product occurs after cooking. 10 compound the problem, crabs are traditionally debacked and eviscerated after cooki ng, which pre sents an opportunity for microorganisms not destroyed during cooking to con taminate meat surfaces, pickers' hands, and utensils. This contamination, therefore, may result in crab meat that can periodically be found to exceed the bacteriological criteria established by state regulatory agencies, and as a con sequence shorten the shelf Iife of the product. Currently, the industry processes live crabs either with steam under pressure or in boiling water. Some states, such as Maryland, North Carolina, and Florida, have regulations which stipulate that "crabs shall be cooked only under steam
In the hedonic scale method the stimuli (actual samples or food names) are presented singly and are rated on a scale where the 9 categories range from "dislike extremely" to "like extremely." History, methods of use in laboratory and field, analysis of the data, reliability, essential characteristics, applications, special effects requiring control, and interpretation of results are discussed and evidence is cited for the method's validity for predicting food behavior. Major advantages of the method are: Ss can respond meaningfully without prior experience, it is suitable for use with a wide range of populations, the data can be handled by the statistics of variables, and results are meaningful for indicating general levels of preference. (PsycINFO Database Record (c) 2012 APA, all rights reserved)
Blue crab meat was mechanically extracted from picking-room byproducts to produce the following minced meat yields: 3.18%, white; 10.71%, mixed; 6.39%, claw, and 2.62%, leg. Each meat had distinct visual, textural, and flavor attributes. Aerobic plate counts of unpasteurized minced meat ranged from 105 to 107 CFU/g. Extraction within 1.5 hours of picking or icing of by-products prior to mechanical extraction stabilized microbial levels. Meat pasteurized at 80.6°C darkened or blued significantly less than meat processed at 83.3°C. Addition of citric acid-phosphate buffer to meat pasteurized at 80.6°C further reduced darkening of meats.
Six different published methods of determining TVB-N were evaluated for accuracy, precision, suitability as an index of quality, and both cost and speed of determination, using gutted Atlantic cod stored in ice for up to 18 days. Although the method of determination affected the actual values obtained, it did not affect the overall relationship between TVB-N and sensory assessment of raw or cooked fish. The method of determination also affected precision and both cost and speed of determination. If high operational costs could be tolerated, MgSO4 ext/steam distillation would be the preferred method but if variability of results could be tolerated, TCA extraction/steam distillation would be the method of choice.
BACKGROUND: Macro and trace elements have significant impacts on human health. Yet, information of elemental content in seafood is still scarce. Green crab Carcinus maenas and velvet crab Necora puber are mainly caught off English, Scottish and French coastal waters and live transported to Southern Europe, where they are consumed. During transportation, mortalities can reach 50% and dead animals are regularly commercialized for human consumption. The present study characterises the elemental composition of both species.
RESULTS: C. maenas exhibited higher K, Fe and Br contents than N. puber , and lower Mn, Cu, As, Hg and Pb levels. Hepatopancreas was the most distinct tissue, with higher Ca, Mn, Fe, Cu, Br, Sr, Cd and Pb levels compared to muscle and gonads. Differences between live and dead crabs were species and tissue dependent, though live C. maenas had higher Fe content and lower Mg and Se levels, whereas live N. puber exhibited higher As content and lower Na, Mg, Cl, Br, Sr and Cd values.
CONCLUSION: Both species were considered as safe food items since toxic elements were always below the maximum level or action level. In addition, they are good sources of Na, Cl, Ca, Cu, Zn and Se. Copyright © 2008 Society of Chemical Industry
The crab-processing industries generate millions of pounds of by-product annually, which results in a loss of edible product and presents a considerable waste disposal problem. The purpose of this research was to investigate the use of crab-processing by-product (CB) in the development of a calcium-rich expanded snack. The specific objectives were to examine the effects of type of CB (wet or dry), feed composition and screw speed (150 or 250 rpm) on selected properties of extruded snacks. Product formulations consisting of 0–400 g kg−1 CB combined with corn meal and potato flakes were processed in a twin-screw extruder. The resulting extrudates were analysed for proximate and mineral (calcium, sodium) composition, pH, water activity (aw), total plate count, bulk density, expansion ratio and colour. Both CB type and level of incorporation had significant effects (P < 0.05) on the calcium content, expansion ratio, bulk density and pH of the extrudates. Increasing the CB level resulted in increased calcium content (from 5.1 to 52.4 mg g−1) and pH (from 6.1 to 8.8). Screw speed had no significant effects (P > 0.05) on expansion ratio and bulk density. A high processing temperature (157 °C) and low aw resulted in undetectable microbial growth on the extrudates. This research demonstrates that ground crab-processing by-product can be successfully incorporated into an expanded snack product. Further research will evaluate consumer response to this novel value-added product. Copyright © 2003 Society of Chemical Industry
The invasive European green crab (Carcinus maenus) was harvested at four sites in Nova Scotia. Crabs were individually weighed and measured for carapace width. A composite of claw and leg meats was sampled from raw green crabs and the meat was subjected to proximate (moisture, protein [N × 6.25], and total lipids), carotenoids, fatty acid distribution, and amino acids composition analyses. In addition, the shell discards were analyzed for their contents of chitin, total lipids, total nitrogen, and total carotenoids. The total protein (N × 6.25) content, lipids, and carotenoids in crab meat, on a dry weight basis (db), were 80.6–83.5, 3.6–4.8%, and 5.1–19.2 mg%, respectively. The shell discards, db, contained 12.6–14.5% of chitin, 2.6–3.11% of total nitrogen, 0.37–0.65% of total lipids, and 4.4–9.3 mg% of total carotenoids. The saturated and n−3 fatty acids accounted for 19–20.7% and 37.4–40% of total fatty acids, respectively. The polyunsaturated fatty acids (PUFA) were dominated by eicosapentaenoic acid (EPA: 20:5n−3) and docosahexaenoic acid (DHA: 22:6n−3). The ratio of EPA:DHA varied from 1.6 to 2.8. Green crab meat was well balanced in its composition of essential amino acids, except for tryptophan.
Research is underway in New England to examine the potential for initiating a commercial fishery for the invasive European green crab (Carcinus maenus). Information on the nutrient composition is needed to facilitate the processing, utilization, and marketing of value-added green crab products. Green crabs were harvested and individually weighed and measured for carapace width. Claw meat and leg meat samples were picked from steamed crabs, and raw crabs were sampled for claw meat only. Samples were subjected to proximate, mineral (calcium, phosphorus, magnesium, sodium, potassium, aluminium, iron, zinc, copper), cholesterol, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) analyses. Moisture, protein, and total mineral contents of the crab meat averaged 78.7, 17.1, and 2.2 g/100 g, respectively. Leg meat had higher lipid concentrations (1.16 g/100 g) than either steamed (0.62 g/100 g) or raw (0.54 g/100 g) claw meat. Average n-3 fatty acid concentrations ranged from 115 to 336 mg/100 g and 154 to 344 mg/100 g for DHA and EPA, respectively, and were significantly higher in leg meat than in claw meat.
Green crab (Carcinus mediterraneus) was analysed for proximate and fatty acid composition. The yields of crab claw meat and hepatopancreas were 24.9–26.1% and 8.8–9.2%, respectively. Crude protein (NX6.25) and crude fat contents of crab claw meat were 17.8–18.2% and 0.85–1%, respectively, on a dry weight basis, while those of hepatopancreas were 13–14% and 21.8–22.7%, respectively. The fatty acid (FA) profiles were significantly different between claw meat, and hepatopancreas of the crab. The percentage of total saturated fatty acids was higher in the hepatopancreas (25.15–26.24% of total FAs) than in the claw meat (22.58–23.49% of total FAs). The main saturated fatty acids were palmitic acid (16:0) and stearic acid (18:0). Palmitic acid represented 11.5–12.45% and 11–11.5% of the total FAs in the hepatopancreas and in the claw meat, respectively. The percentages of stearic acid were 7.8–8.3% and 7–7.3% in the hepatopancreas and in the claw meat, respectively. Meanwhile, oleic acid (18:1) was the dominant monounsaturated fatty acid which represents 16.15–16.85% and 15.4–15.7% of the hepatopancreas and the claw meat total FAs, respectively. The dominant PUFA was arachidonic acid (20:4n-6) in both claw meat and hepatopancreas. The content of arachidonic acid (20:4n-6) was higher in the hepatopancreas (13–13.5%) than in the claw meat (10.5–11.8%).
Commission Regulation No
European Commission. 2005. Commission Regulation No 2074/2005.Off. J. Eur. Union. Annexe II, Section II, Chapter
III. L338/36.
Recovery of Minced Meat from Blue Crab Picking Plant By-Products (Georgia Marine Science Center Technical Report Series No. 92-1)
- K W Gates
- A H Parker
Gates, K. W., and Parker, A. H. 1992b. Recovery of Minced Meat from Blue Crab Picking Plant By-Products
(Georgia Marine Science Center Technical Report Series No. 92-1). Skidaway Island, GA: Georgia Marine
Science Center.
A technology analysis of U.S. Atlantic blue crab (Callinectes sapidus) processing industry: Part I. Development of crabmeat yield computer program
- G P Hong
Hong, G. P. 1990. A technology analysis of U.S. Atlantic blue crab (Callinectes sapidus) processing industry: Part I.
Development of crabmeat yield computer program. Retrieved from http://nsgl.gso.uri.edu/flsgp/flsgpw90001/
flsgpw90001_part14.pdf
An Examination of Methods: Hand Picking Red Crabs and Keeping Them Alive on Shore
- D Kauffman
- B Fisher
Kauffman, D., and Fisher, B. 2010. An Examination of Methods: Hand Picking Red Crabs and Keeping Them Alive on
Shore (VIMS Marine Resource Report No. 2010-9). Gloucester Point, VA: Virginia Institute of Marine Science.
Macro and trace elements of Carcinus maenas and Necora puber
- B Teixeira
- S Barrento
- M L Carvahlo
- M L Nunes
Teixeira, B., Barrento, S., Carvahlo, M. L., Nunes, M. L., and Marques A. 2008. Macro and trace elements of Carcinus
maenas and Necora puber. J. Sci. Food Agric. 88: 2451-2459.
The seafood industry
- D Ward
Ward, D. 1990. The seafood industry. In: Processing Crustaceans. Martin, R., and Flick, G. (Eds.). New York, NY: Van
Nostrand Reinhold. Pp. 299-307.
Global Invader: The European Green Crab
- S B Yamada
Yamada, S. B. 2001. Global Invader: The European Green Crab. Corvallis, OR: Oregon State University. 123 p.
A technology analysis of U.S. Atlantic blue crab ( ) processing industry: Part I. Development of crabmeat yield computer program
- G P Hong