Microbial And Nutritional Attributes Of Soft Crabs

Otwell, W. S.; Koburger, J. A.

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Microbial And Nutritional Attributes Of Soft Crabs

1985
By Otwell, W. S. ; Koburger, J. A.

Details

Personal Author:

Otwell, W. S. ; Koburger, J. A.
NOAA Program & Office:

OAR (Oceanic and Atmospheric Research) ; Sea Grant
Sea Grant Program:

FLSGP (Florida Sea Grant)
Description:

High microbial counts coupled with adverse product evaluations indicate soft crabs have a relatively short refrigerated shelflife; the raw product was judged unacceptable on the sixth day of refrigeration. Attempts to treat the water supply to better facilitate crab survival and lower initial microbial counts would not necessarily assure an extended shelflife. Nutritional attributes are similar to those of most lean seafood; sodium, calcium and phosphorus content are significantly higher.
Sea Grant Document Number:

FLSGP-T-85-008
Document Type:

Technical Report
Funding:

Grant no. NA80AA-D-00038
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

urn:sha256:ba7d35051b13cc4e739da681c74956c1837869862dd863540656bc695879768b
Download URL:

https://repository.library.noaa.gov/view/noaa/42136/noaa_42136_DS1.pdf
File Type:

[PDF - 656.88 KB ]

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