Publisher: Nofima AS
Number of pages: 22
International Standard Numbers:
Open Access: green
This report describes processing of King Crab. The boiling process influenced the drip loss and the sensorial attributes in claws from King Crab. A high boiling temperature (95°C), a short holding time (6 min) and rapidly chilling after boiling reduced the drip loss and resulted in improved sensory impressions. When producing forcemeat from King Crab, the forcemeat from whole claws were regarded as superior in colour, juiciness and flavour compared to the forcemeat from the mixed claws. By the use of high pressure processing, the colour shifted from grey/white to a more reddish colour in the King Crab claws. High pressure processing also led to a higher yield and an improved product.