The effects of cooking blue crabs at two temperatures (100 C and 121 C) on the amount of cook loss and concurrent protein loss were studied under controlled pilot plant conditions. The 121 C cook temperature resulted in a greater volume of cook loss fluids which contained a greater amount of protein. Centrifugation of the cook loss and analysis of the supernatant fractions showed that the protein in the supernatant from the 121 C cook was significantly greater than in the supernatant from the 100 C cook. Percent protein in the solids component of the cook loss showed an inverse relationship being slightly, but not significantly, higher in the solids from 100 C cook than in the 121 C cook. Under pilot test conditions, rinsing samples of fresh picked crab meat with tap water resulted in protein losses of 15.2% for the 100 C cook and 12.6% for the 121 C cook. Dipping crab meat samples in a salt brine solution resulted in protein losses of 11.2% for the 100 C cook and 7.3% for the 121 C cook. Higher protein losses during the early winter season were attributed to seasonal variation in the physiological condition of the blue crab.
1Paper No. 3852 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh, N. C. Use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Experiment Station of the products named, nor criticism of similar ones not mentioned.
2This work is a result of research sponsored by NOAA Office of Sea Grant, Department of Commerce under Grant No. 2-35178 and the North Carolina Department of Administration. The U. S. Government is authorized to produce and distribute reprints for governmental purposes notwithstanding any copyright notation that may appear hereon. Also, the work was supported in part, by a training grant in Industrial Waste Control and Abatement Grant No. 900184 of the Environmental Protection Agency.
3Present address: Deans Foods, Rockford, Illinois 61111.