Can anyone provide me with a good source of information on crab content in analog crab products, preferably flake product. Specifically I am looking for:
a.. what purpose is served by adding real crabmeat? Is it a question of flavor/functionality or a matter of being able to declare crab as an ingredient on the label?
b.. what types of crab work best and what types do not work?
c.. what is the maximum amount of crab that can be added without adversely affecting the binding of the product?
d.. is there any appreciable difference between surimi containing 0% crabmeat and say 5% and 10% crab.
Thanks for any information you can provide.
George Souza
Oceana Resources, Inc.
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