{"id":22193,"date":"2024-11-21T13:22:05","date_gmt":"2024-11-21T18:22:05","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/?page_id=22193"},"modified":"2024-11-22T12:00:00","modified_gmt":"2024-11-22T17:00:00","slug":"hpp-crabmeat-sensory-evaluations","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/hpp-crabmeat-sensory-evaluations\/","title":{"rendered":"HPP Crabmeat Sensory Evaluations"},"content":{"rendered":"\n\n\n\n
Using High-Pressure Processing (HPP) to Extend the Shelf Life of Fresh-picked, Atlantic Blue Crab Meat<\/p>\n\t \t \n
Read more<\/span>\n\t\t\t\n\t\t\t\n\t\t<\/svg><\/span><\/p>\n <\/div>\n\n <\/a>\n\n\n\n \n\n \n \n \n HPP Crabmeat Publications and Resources<\/h3>\n \n\n \n\t \t Read the latest publications from this project<\/p>\n\t \t \n Read more<\/span>\n\t\t\t\n\t\t\t\n\t\t<\/svg><\/span><\/p>\n <\/div>\n\n <\/a>\n<\/div>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\nHPP Crabmeat Consumer Survey<\/strong><\/h2>\n\n\n\n\nConsent to take survey.<\/li>\n\n\n\nSample crabmeat out of the container and numerically score the flavor<\/em><\/strong>, texture<\/em><\/strong>, aroma<\/em><\/strong> and appearance<\/em><\/strong> as 1 = Unacceptable<\/em>; 2 = Very Poor<\/em>; 3 = Poor<\/em>; 4 = Fair<\/em>; 5 = Good<\/em>; 6 = Very Good<\/em>; and 7 = Excellent<\/em>. <\/li>\n\n\n\nExplain scoring decisions.<\/li>\n\n\n\nIf crabmeat was acceptable, make a home meal with it and numerically score the flavor<\/em><\/strong>, texture<\/em><\/strong>, aroma<\/em><\/strong> and appearance<\/em><\/strong>.<\/li>\n\n\n\nExplain how the crabmeat performed in the recipe.<\/li>\n\n\n\nDemographic questions in Week-1 survey.<\/li>\n<\/ul>\n\n\n\nNCSU Results<\/strong><\/h2>\n\n\n\n\n \n \n HPP crabmeat out of container<\/strong><\/h2>\n <\/div>\n\n \n \n \n \n \n Week 1 (n=33)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 2 (n=30)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 3 (n=28)\n <\/figcaption>\n <\/figure>\n <\/div>\n <\/div>\n \n \n \n \n \n \n <\/path>\n <\/svg>\n \n Previous Image\n <\/span>\n <\/button>\n \n \n 1\n <\/span>\n of 3\n <\/span>\n \n \n \n <\/path>\n <\/svg>\n Next Image<\/span>\n <\/button>\n <\/div>\n \n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n \n\n\n\n \n \n Meals prepared with the HPP crabmeat<\/strong><\/h2>\n <\/div>\n\n \n \n \n \n \n Week 1 (n=33)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 3 (n=30)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 3 (n=28)\n <\/figcaption>\n <\/figure>\n <\/div>\n <\/div>\n \n \n \n \n \n \n <\/path>\n <\/svg>\n \n Previous Image\n <\/span>\n <\/button>\n \n \n 1\n <\/span>\n of 3\n <\/span>\n \n \n \n <\/path>\n <\/svg>\n Next Image<\/span>\n <\/button>\n <\/div>\n \n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n \n\n\n\n \n \n Other data collected<\/h2>\n <\/div>\n\n \n \n \n \n \n Gender\n <\/figcaption>\n <\/figure>\n \n \n \n Age\n <\/figcaption>\n <\/figure>\n \n \n \n Education\n <\/figcaption>\n <\/figure>\n \n \n \n Household Income\n <\/figcaption>\n <\/figure>\n <\/div>\n <\/div>\n \n \n \n \n \n \n <\/path>\n <\/svg>\n \n Previous Image\n <\/span>\n <\/button>\n \n \n 1\n <\/span>\n of 4\n <\/span>\n \n \n \n <\/path>\n <\/svg>\n Next Image<\/span>\n <\/button>\n <\/div>\n \n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n \n\n\nSimilar Results from Maryland and L<\/strong>ouisiana<\/h3>\n\n\n\n\nMD: 28 participants<\/li>\n\n\n\nLA: 15 participants<\/li>\n<\/ul>\n\n\n\nThe survey results also showed that sensory quality of the HPP crab meat was acceptable throughout the 3-week storage period.<\/p>\n","protected":false},"excerpt":{"rendered":"HPP Crabmeat Consumer Survey NCSU Results Similar Results from Maryland and Louisiana The survey results also showed that sensory quality of the HPP crab meat was acceptable throughout the 3-week…<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/floating-box-header","ncst_dynamicHeaderData":"{\"pageIntro\":\"Explore consumer feedback on crabmeat quality and performance\",\"backgroundColor\":\"custombg_one\",\"boxPosition\":\"left\",\"ctaNum\":\"one\",\"useCTA\":false,\"imageURL\":\"https:\/\/ncseagrant.ncsu.edu\/wp-content\/uploads\/2024\/11\/Steamed-blue-crab-meat-scaled.jpeg\",\"imageID\":22215,\"imageAlt\":\"Close up of steamed blue crab meat pieces \"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-22193","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nHPP Crabmeat Sensory Evaluations - North Carolina Sea Grant<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\t\n
Read the latest publications from this project<\/p>\n\t \t \n
Read more<\/span>\n\t\t\t\n\t\t\t\n\t\t<\/svg><\/span><\/p>\n <\/div>\n\n <\/a>\n<\/div>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\nHPP Crabmeat Consumer Survey<\/strong><\/h2>\n\n\n\n\nConsent to take survey.<\/li>\n\n\n\nSample crabmeat out of the container and numerically score the flavor<\/em><\/strong>, texture<\/em><\/strong>, aroma<\/em><\/strong> and appearance<\/em><\/strong> as 1 = Unacceptable<\/em>; 2 = Very Poor<\/em>; 3 = Poor<\/em>; 4 = Fair<\/em>; 5 = Good<\/em>; 6 = Very Good<\/em>; and 7 = Excellent<\/em>. <\/li>\n\n\n\nExplain scoring decisions.<\/li>\n\n\n\nIf crabmeat was acceptable, make a home meal with it and numerically score the flavor<\/em><\/strong>, texture<\/em><\/strong>, aroma<\/em><\/strong> and appearance<\/em><\/strong>.<\/li>\n\n\n\nExplain how the crabmeat performed in the recipe.<\/li>\n\n\n\nDemographic questions in Week-1 survey.<\/li>\n<\/ul>\n\n\n\nNCSU Results<\/strong><\/h2>\n\n\n\n\n \n \n HPP crabmeat out of container<\/strong><\/h2>\n <\/div>\n\n \n \n \n \n \n Week 1 (n=33)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 2 (n=30)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 3 (n=28)\n <\/figcaption>\n <\/figure>\n <\/div>\n <\/div>\n \n \n \n \n \n \n <\/path>\n <\/svg>\n \n Previous Image\n <\/span>\n <\/button>\n \n \n 1\n <\/span>\n of 3\n <\/span>\n \n \n \n <\/path>\n <\/svg>\n Next Image<\/span>\n <\/button>\n <\/div>\n \n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n \n\n\n\n \n \n Meals prepared with the HPP crabmeat<\/strong><\/h2>\n <\/div>\n\n \n \n \n \n \n Week 1 (n=33)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 3 (n=30)\n <\/figcaption>\n <\/figure>\n \n \n \n Week 3 (n=28)\n <\/figcaption>\n <\/figure>\n <\/div>\n <\/div>\n \n \n \n \n \n \n <\/path>\n <\/svg>\n \n Previous Image\n <\/span>\n <\/button>\n \n \n 1\n <\/span>\n of 3\n <\/span>\n \n \n \n <\/path>\n <\/svg>\n Next Image<\/span>\n <\/button>\n <\/div>\n \n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n \n\n\n\n \n \n Other data collected<\/h2>\n <\/div>\n\n \n \n \n \n \n Gender\n <\/figcaption>\n <\/figure>\n \n \n \n Age\n <\/figcaption>\n <\/figure>\n \n \n \n Education\n <\/figcaption>\n <\/figure>\n \n \n \n Household Income\n <\/figcaption>\n <\/figure>\n <\/div>\n <\/div>\n \n \n \n \n \n \n <\/path>\n <\/svg>\n \n Previous Image\n <\/span>\n <\/button>\n \n \n 1\n <\/span>\n of 4\n <\/span>\n \n \n \n <\/path>\n <\/svg>\n Next Image<\/span>\n <\/button>\n <\/div>\n \n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n \n \n \n <\/button>\n <\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n \n\n\nSimilar Results from Maryland and L<\/strong>ouisiana<\/h3>\n\n\n\n\nMD: 28 participants<\/li>\n\n\n\nLA: 15 participants<\/li>\n<\/ul>\n\n\n\nThe survey results also showed that sensory quality of the HPP crab meat was acceptable throughout the 3-week storage period.<\/p>\n","protected":false},"excerpt":{"rendered":"HPP Crabmeat Consumer Survey NCSU Results Similar Results from Maryland and Louisiana The survey results also showed that sensory quality of the HPP crab meat was acceptable throughout the 3-week…<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/floating-box-header","ncst_dynamicHeaderData":"{\"pageIntro\":\"Explore consumer feedback on crabmeat quality and performance\",\"backgroundColor\":\"custombg_one\",\"boxPosition\":\"left\",\"ctaNum\":\"one\",\"useCTA\":false,\"imageURL\":\"https:\/\/ncseagrant.ncsu.edu\/wp-content\/uploads\/2024\/11\/Steamed-blue-crab-meat-scaled.jpeg\",\"imageID\":22215,\"imageAlt\":\"Close up of steamed blue crab meat pieces \"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-22193","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nHPP Crabmeat Sensory Evaluations - North Carolina Sea Grant<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\t\n
The survey results also showed that sensory quality of the HPP crab meat was acceptable throughout the 3-week storage period.<\/p>\n","protected":false},"excerpt":{"rendered":"
HPP Crabmeat Consumer Survey NCSU Results Similar Results from Maryland and Louisiana The survey results also showed that sensory quality of the HPP crab meat was acceptable throughout the 3-week…<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/floating-box-header","ncst_dynamicHeaderData":"{\"pageIntro\":\"Explore consumer feedback on crabmeat quality and performance\",\"backgroundColor\":\"custombg_one\",\"boxPosition\":\"left\",\"ctaNum\":\"one\",\"useCTA\":false,\"imageURL\":\"https:\/\/ncseagrant.ncsu.edu\/wp-content\/uploads\/2024\/11\/Steamed-blue-crab-meat-scaled.jpeg\",\"imageID\":22215,\"imageAlt\":\"Close up of steamed blue crab meat pieces \"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-22193","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n