PROCESSING OF CUSTOMARY SMOKED AND LIQUID SMOKED CANNED CRABMEAT | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 23, Volume 79, Issue 2, July 2001, Page 661-682 PDF (6.42 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2001.318860 | ||||
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| Authors | ||||
| AMANI A. EL-DASHLOUTY; MOHAMED A. ABDEL-SALAM; THANAA M. HASSANEIN; WAFAA Z. MOHAMED; MOHAMED H. GHALY | ||||
| Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Because of the need for food products intended for export to support national economy and the promising exportation potential of less expensive processed crabmeat products for the markets of developed countries as well as to benefit from low cost labor, who practice the tedious separation of crabmeat from shells, this work was conducted to prepare a good quality smoked canned crabmeat which was previously customary smoked or canned with aromatized oil (diluted smoke concentrate added to filling oil), or with aromatized brine (diluted smoke concentrate was added filling NaCI solution). Unsmoked canned product was also prepared for comparison. Filling media were either sunflower oil, olive oil, or brine (NaCI solution). Canning was carried out in glass jars of local production. Boiling of whole crabs in water, cooking of separated crabmeat in salt solution and smoking (customary) caused the loss of moisture and accordingly the increase of other constituents. Organoleptic evaluation of the 9 prepared canned crabmeat revealed the choice of liquid smoked canned crabmeat than the customary smoked ones, then came the unsmoked canned products. Differences between canned crabmeat in aromatized brine and in aromatized sunflower oil were very slight, while that canned in aromatized olive oil rated less. This was associated with the milder flavor due to less phenols concentration in tissues, relatively heavy smoking seems not to fit the canned crabmeat, unsmoking also negatively affected the canned crab-meat quality. Analysis of some indices as the T.V.N., A.V and T.B.A, however, revealed the high quality of all samples. Canned crabmeat oil, in aromatized brine, in aromatized sunflower oil and in aromatized olive oil which ranked best and were recommended for commercial production showed 21-22% protein, 2 - 10% fat, 3.6-4.0% ash, 0.1-0.2% carbohydrates and 2.1-2.2% salt; energy value was 108 • 172 kcat/100g. The consumption of 1009 of such products (crabmeat of whole glass jar contents; 130g capacity) will cover 33 - 35% of the ROA for protein (for man 25 - 50 years old) indicating high nutritive value. During 6 months storage maturation of canned crabmeat occurred, this was indicated by the improvement of overall, acceptability, particularly for the smoked products. The present work confirmed the previous findings about the relation between maturation of canned fish and migration of some nitrogen during storage. It seems that lipids hydrolysis is involved in the maturation of canned crabmeat as indicated by AN determination. | ||||
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