Date of Award


Level of Access Assigned by Author

Open-Access Dissertation

Degree Name

Doctor of Philosophy (PhD)


Food and Nutrition Sciences


Denise Skonberg

Second Committee Member

Alfred A. Bushway

Third Committee Member

Mary Ellen Camire


Gelation of meat products plays an important role in utilization of by-products. Low-value muscle tissue that may go to waste can be reformed into new products that consumers find acceptable and want to purchase. In the crab industry, the need for byproduct utilization is great. Crab processing typically involves cooking whole crabs and picking the claw meat. A lower grade minced meat can then be extracted mechanically from the walking legs and carapace of the crab. Traditional protein chemistry indicates that only raw muscle proteins can form gels. However, by using a modified surimi processing technique, previously cooked Jonah crab (Cancer borealis) meat was used to create protein gels. The effects of cryoprotectants, sodium chloride, protein additives, and carbohydrate additives in the crab meat gels were investigated. Preliminary work to determine the gelation mechanism of the cooked proteins was conducted. The crab mince was then used in new food product development as a primary ingredient and evaluated by consumers. This research is the first reported to show that cooked crustacean proteins can form gels upon further treatment. Not only can previously cooked crab meat form gels, but through the use of additives it can be used in new food product development as a primary ingredient, thereby better utilizing the resource.

Included in

Food Science Commons