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KMID : 0366519980180010153
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Annual Bulletin Seoul Health
1998 Volume.18 No. 1 p.153 ~ p.163
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Manufacturing Conditions and Quality of Dried Meat on the Snow Crab (I. Physico- chemical, Bacterial Status and Yield of Edible Parts on the Materials)
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Yang Cheul-Young
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Abstract
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This thesis is to investigate the status in external shape, nutrient contents, weight loss, bacteria count and yield of edible parts on the snow crab(Chionoectes japonicus, Rathbun) by the variety of treatment condition. 1. The average weight were 335.8g in all sample, and the sample weight range 20l∼300g in raw snow crab was 39.1% higher than the others weight range, and between the weight level and carapace depth had not significantly(p>.01). 2. Linear regression equation in the correlation between body weight value and carapace length value was as following: Y=0.007139-0.001340X, also in the body weight value and carapace width value was as following: Y=0.006329-0.000350X. 3. Change of body weight in non-salt treatment sample was lower than the others treatment sample, also saline concentration Be’ 3 treament was remarkably lower than the others saline concentration level in accordance with holding heated time. On the other hand, relationship between the saline concentration parts and the heating time parts had significantly(p<.05). 4. The content level of crude protein and crude fat were 11.35∼13.91% and 0.28∼0.39%, respectively. The bacteria count of heated meat in samples was decreased than raw meat samples. 5. pH values was within 6.41, and volatile basic nitrogen(VBN) was within l0mg%, and thiobarbituric acid(TBA) values range was 0.06∼0.09, also TBA values in raw crab meat showed lower than heated crab meat. The water activity(Aw) values was decreased with heated treatment samples and frozen treatment samples. 6. Yield of edible parts with various weight level tended to high increase according to snow crab body weight, and yield of various saline concentration level was high with Be’ 4 solution. On the other hand, yield of leg parts was higher than trunk parts, and yield of with heated holding time during 15 minute showed highest, its value was 12.55%.
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KEYWORD
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Snow crab, external shape, physico-chemical, bacterial status, yield
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