INCREASING QUALITY OF EXPORT BLUE CRAB MEAT AT HOME INDUSTRY (UKM) FISHERIES MANUFACTURED IN PASURUAN
نویسندگان
چکیده
منابع مشابه
Instrumental Methods for Determining Quality of Blue Crab (Callinectes sapidus) Meat
The purpose of this study was to find an alternative instrumental method to sensory analysis and to further investigate the aroma properties of spoiling blue crab meat. This was accomplished by use of a Cyranose 320TM Electronic Nose, Draeger-Tubes®, and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). These techniques were compared to the more established techniqu...
متن کاملBlue Crab Summary_Blue Crab Status02001-8.5x11
The blue crab, Callinectes sapidus, is a keystone species which plays an integral ecological, economic, and sociological role in Chesapeake Bay. The blue crab functions as both predator and prey in the Bay’s complex estuarine foodweb and occupies a variety of critical habitats impacted by human activity. Blue crabs exhibit a complex life history, disperse between estuarine and marine habitats, ...
متن کاملBlue Crab Summary_Blue Crab Status02001-8.5x11
The blue crab, Callinectes sapidus, is a keystone species which plays an integral ecological, economic, and sociological role in Chesapeake Bay. The blue crab functions as both predator and prey in the Bay’s complex estuarine foodweb and occupies a variety of critical habitats impacted by human activity. Blue crabs exhibit a complex life history, disperse between estuarine and marine habitats, ...
متن کاملBlue Crab Aquaculture in Ponds
North Carolina’s Blue Crab Fishery As North Carolina’s number one fishery, blue crabs, Callinectes sapidus, are part of an important industry for numerous coastal communities. The fishery supports commercial fishermen, dealers, gear providers and processors throughout the year. Fluctuations in landings have led to concerns over crab populations and the livelihood of the commercial crabbers they...
متن کاملInfluence of increasing breast meat yield on muscle histology and meat quality in the chicken.
The histological characteristics, ie, myofibre types and cross-sectional areas (CSA), of pectoralis major and sartorius muscles of 20 male chickens from two lines (ten birds from each line) divergently selected for breast meat yield were compared. Moreover, some quality parameters (ie, drip loss, ultimate pH value and meat colour) of the breast muscle were recorded. The animals from both lines ...
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ژورنال
عنوان ژورنال: Journal of Innovation and Applied Technology
سال: 2017
ISSN: 2502-4973,2477-7951
DOI: 10.21776/ub.jiat.2017.003.01.12