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Research
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Virginia Sea Grant funded research Sensory, Chemical and Microbiological Analyses and Workshops Addressing Quality and Decomposition Characteristics of Domestic and Imported Crab meat Michael Jahncke, Robert Lane, Helen Sutton (Va Tech) This project is designed to address critical needs of the domestic blue crab processing industry. In Virginia and throughout the Mid-Atlantic area, crab processing companies have lost considerable market share due to imported pasteurized product, but until recently, domestic crab processing companies have been able to maintain business in the fresh crab meat marketplace. Now, fresh, inexpensive crab meat from Venezuela has entered the U.S. marketplace, and domestic companies are losing fresh crab meat sales. In order to survive, domestic companies must become more innovative developing new products using both domestic and imported crab meat. The processing industry in Virginia and other mid-Atlantic states is repacking foreign crab meat products, but few if any industry personnel have received formal training in sensory methods for quality and decomposition that is recognized by federal and state regulatory officials. Crab processors in Virginia are required to have all imported product evaluated for sensory quality by an expert at Virginia Tech before it can be placed into commerce. This can be problematic since it is difficult for companies to put on-hold imported crab meat products and wait for an outside analysis of sensory quality. If industry members are recognized as being trained in evaluating quality and spoilage of crab meat, they could evaluate the products and put them into commerce without costly delays. In addition, such training would be recognized by both state and federal officials, which will promote a dialogue between regulators and industry personnel. A description of the changes in sensory characteristics during refrigerated (3-4°C) and ambient temperature storage (~20-21°C) for fresh and pasteurized domestic crab meat, fresh and pasteurized Venezuelan crab meat, and pasteurized Indonesian and Chinese crab meat will be developed. A standard lexicon of terms will be developed. The trained panel and subsequent workshop participants will focus on high pass (high quality) product, mid-pass (mid-quality) , border line pass, border line fail, mid-fail, and high fail product (decomposed). Selected samples will also be evaluated for total plate counts, ammonia, color, volatiles by GC/MS, and an electronic nose. Results of this research project will be used to develop a quality standard for blue crab and related species; identify government and industry minimum quality standards, and cut off points for decomposition. In addition, the workshoand provide on-going training for industry personnel. It isued yearly on a fee-for-service basis. |
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Virginia Sea Grant • Virginia Institute of Marine Science |
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