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The Influence of Polyphosphate, Sodium-Chloride and Hydrogen Ion Concentration on Heat Mediated Binding of Crab Meat.

The object of this investigation was the recombination of the shredded meat to form lump crab meat. Due to the irregular shape and body structure of the crab, development of suitable cleaning or picking machinery has been difficult. Consequently, at the present time most of the processing is done by hand. Several machines, how­ ever, have been developed which crushes the shell and separates the meat from the shell by differences in specific gravity in a brine tank or centrifuge. The problem of this approach is that shredded meat is produced, rather than lump meat, which is the form preferred by consumers. The effect of three pH's (4.5, 5.5 and 6.5) and four levels (0.45, 1.5, 3.0 and 4.5%) each of sodium acid pyrophosphate, sodium tripolyphosphate and NaCl were studied on heat mediated binding, cooking loss, and moisture retention of crab muscle. The shear strength of crab meat treated by the above reagents were markedly increased as compared to the control samples except at pH 6.5 with high level of polyphosphates. At pH 5.5 samples treated with the various re­ agents displayed less cooking loss than at other pH's. In general, samples treated with concentration of 0.45% for each of the reagents appeared to have less cooking loss than other treatments with higher concentration of the same reagents at same pH level. In addition to increase shear strength and reducing cooking loss, there is considerable interest in improving color by adding sodium acid pyrophosphate and sodium tripolyphosphate. The blueing reaction of crab meat was completely inhibited by dipping in