Natural crabmeat is added only for a marketing purpose. It does not give
better texture and color of surimi seafood (crab-flavored seafood). It
might give a little bit flavor enhancement (but it can be done using crab
extract). Any kind of natural crabmeat can be used. Most of crabmeat added
to surimi seafood is recovered meat from shell and/or leg. Therefore the
price of crabmeat mince is relatively low in price ($1.50-2.50/lb for the
last 10 years). As far as the maximum level is concerned, it depends on the
quality of surimi proteins. The high quality proteins can hold lots of
nonfunctional ingredients including crabmeat mince. I have not seen any
manufacturers use more than 5% of crabmeat mince. If the large quantity is
used, it will reduce texture and color quality of surimi seafood. For your
final question, there is no difference in taste whether the natural crabmeat
mince is added or not. Again it is just for the marketing purpose. Some
consumers including most of us believe the inclusion of natural crabmeat
mince would give better taste, texture, flavor, and color. Truthfully
speaking it gives negative impacts on sensory and nutritional
characteristics (lower texture, slightly darker color, slightly higher
cholesterol).
Jae Park
Jae W. Park, Ph.D.
Professor
OSU Surimi Technology School
OSU Seafood Lab & Dept. of Food Sci and Tech
Oregon State University
2001 Marine Drive #253
Astoria, OR 97103
503-325-4531
503-325-2753 Fax
Jae.Park@orst.edu
Website: http://www.orst.edu/dept/seafood/park
<http://www.orst.edu/dept/seafood/park>
The OSU Surimi School Around the World:
http://www.orst.edu/dept/seafood/surimi
<http://www.orst.edu/dept/seafood/surimi>
New Book: Surimi and Surimi Seafood: www.dekker.com/e/p.pl/0372-3
-----Original Message-----
From: George Souza [mailto:georges@oceanaresources.com]
Sent: Wednesday, October 18, 2000 5:37 AM
To: seafood@ucdavis.edu
Subject: Surimi Crab
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:
* 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?
* what types of crab work best and what types do not work?
* what is the maximum amount of crab that can be added without
adversely affecting the binding of the product?
* 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.
This archive was generated by hypermail 2b29 : Wed Oct 18 2000 - 08:06:38 PDT