ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Chemical analysis showed soft snow crab muscle to have a higher water content and a lower protein content than hard crab muscle. Histological observations revealed frequent occurrences of disintegrated regions in muscle fibers and pericellular connective tissue of soft snow crab muscle tissue. Salinity of the free body fluid recovered from the meropodites of the soft snow crab was significantly higher than that of the hard snow crab. Sensory evaluation revealed differences in texture and taste between soft and hard crabs, which corresponded well to their compositional and histological differences.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb11324.x
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