Handling and processing of raw materials of the crab crab

Abstract

The transformation of the whole acocil crab into flour was carried out to determine the optimal drying method that would prevent denaturation of its components. The process began with cleaning and preparing the experimental material, followed by drying (Gil et al., 2007; Martínez, 2014). The first drying method applied was conventional drying at 60°C for 48 hours. During this process, cooking occurred with continuous dehydration, compaction, and caramelization, resulting in a dark mahogany color and a strong fishy odor. The second drying method involved air drying at 40°C for 72 hours, producing a light, loose, and crunchy material with an intense pink color and a mild fishy odor. Both products were tested for crude protein content and in vitro digestibility, and differences were found. The drying method affected the physical and possibly chemical structure of the material, which could have positive or negative impacts on biological results in animal feed.