Change of dynamic rheological properties of muscles from the snow crab Ch. opilio with various moulting in the process of heat treatment
Dynamic rheological properties of muscles from the crab Ch. opilio with various moulting are investigated in the process of heat treatment. Absolute values of the module of storage and the module of loss after heat treatment are the function of raw material content and its pre-treatment. The rheological properties of the forcemeat from the crabs of 2nd and 3rd categories of moulting can be enhanced by heating rate optimization, heat pretreatment, washing of raw material, and certain additions, but the type of formed gel does not depend on biological state of the crab. The mince from raw crab is concluded as a preferable stuff for combined mold alternate products.