Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
The objectives were (1) to determine and compare the content of 16 essential elements in fresh, boiled, steamed, and pasteurized crabmeat, and (2) to determine the effect of boiling, steaming, and pasteurizing on the retention of those elements. Atomic absorption spectrophotometry was used. The element content of each crabmeat product was compared statistically. Percentages of RDA's for the elements determined show that raw, boiled, steamed, and pasteurized crabmeat are excellent sources of Cu, P, Na, and Zn, and good sources of Ca, Fe, Mg, and K. Retention of elements in the processed samples ranged from 69–201%.
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