Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab ( Callinectes sapidus )

Abstract

Commercially, crab meat is obtained by hand-picking after a cooking process, followed by pasteurizing or canning. Jumbo lump is one of the pieces of meat obtained from the blue crab. The aim of this study was to evaluate the effect of the commercial cooking process (boiling and steaming) on the mechanical and functional properties of whole jumbo lump and the gels obtained from cooked and minced jumbo lump from blue crab (Callinectes sapidus). The gels were prepared combining the washing process and microbial transglutaminase. The boiling and steaming processes showed a different effect on the textural and color properties. Whole jumbo lump pieces cooked by immersion in boiling water showed a higher hardness value as compared to steamed jumbo lump pieces, suggesting a different internal structural. The cooking processes used in this study did not modify the water holding capacity, gelling capability, or color of the minced jumbo lump. The addition of microbial transglutaminase to washed minced jumbo lump improved the hardness, cohesiveness, and chewiness of gels elaborated with boiled or steamed jumbo lump, which allowed the textural properties similar to those of the whole jumbo lump.