Fresh Crabmeat Taste Study

Seafood Safety and Quality Programs: Crabmeat Sensory Evaluation Surveys

Please refer to IRBNet Package Number 1933295-2 when contacting us with any questions or concerns.

The research focus of this Crabmeat Sensory Evaluation Survey is being conducted by Dr. Cathy Liu and Jackie Takacs at University of Maryland Extension, along with Barry Nash at NC State University/NS Sea Grant, and Evelyn Watts at Louisiana State University/Louisiana Sea Grant. We are inviting you to participate in this research project because you are a seafood consumer, buyer, or restaurant chef who serves seafood to the general public. The purpose of this research project is to evaluate the flavor, texture, aroma and appearance of crabmeat that has been processed to deliver a refrigerated shelf life of up to three weeks without compromising its superior sensory quality. 

You will receive one pound of HPP crabmeat per week for the three-week sensory evaluation. The crabmeat is a precooked, HPP treated, and ready-to-eat product that needs to be stored in a refrigerated condition (between 32°F and 40°F). IT SHOULD NOT BE FROZEN AT ANY POINT DURING THIS STUDY. Testing should be started within 2 days upon receiving the crabmeat.

The procedure involves tasting the crabmeat and numerically rating it in an anonymous survey according to a 7-point scale where 1 = Completely Unacceptable and 7 = Excellent. You are expected to taste the crabmeat right out of the cup and evaluate its flavor, texture, aroma and appearance.  We also ask that you provide comments about what you liked and disliked about the product and why. If you decide the crabmeat is acceptable, we ask that you then use the crabmeat as a prime ingredient to make crab cakes using our suggested recipe and tell us how it performed in comparison to the fresh crabmeat you routinely use. Each evaluation should take approximately 60 to 90 minutes including crabcake preparation and cooking.

Completed evaluations can be returned by email or by mailing the survey using the stamped return envelope.

The products we plan to use are commercially safe products purchased from licensed crabmeat processing plants, regularly inspected by the state and the U.S. Food & Drug Administration. Therefore, there are minimal known risks to the study participants since we will exclude individuals who are allergic to seafood (crab, anchovies), egg or wheat gluten and/or who are pregnant, nursing, or immunocompromised.

There are no direct benefits from participating in this research. However, possible benefits to participants may include gaining access to fresh, unpasteurized (i.e., canned) crabmeat that retains its sensory quality for longer than five to seven days. Reduced perishability means higher revenues for crabmeat processors and their restaurant customers.  We hope that, in the future, other people might benefit from this study through improved understanding of HPP technology and its application to enhance seafood safety and quality.

Any potential loss of confidentiality will be minimized by submitting your sensory evaluations anonymously, by mail or electronic survey. The results will be maintained on secure computer systems at University of Maryland Extension and NC State University that are password-protected and accessed only by the PIs. Non-electronic data will be stored in locked offices with locked cabinets.  

If we write a report or article about this research project, your identity will be protected to the maximum extent possible.  Your information may be shared with representatives of the University of Maryland, College Park or governmental authorities if you or someone else is in danger or if we are required to do so by law.

Participants' identifiable information collected during registration will be deleted within two years (24 months) after the completion of the project.

The University of Maryland or North Carolina State University will not provide any medical, hospitalization or other insurance for participants in this research study, nor will the University of Maryland and North Carolina State University provide any medical treatment or compensation for any injury sustained as a result of participation in this research study, except as required by law.

Your participation in this research is completely voluntary. You may choose not to take part at all. If you decide to participate in this research, you may stop participating at any time. Your decision to participate or not to participate in this research will have no positive or negative impact on your ability to access UME and NCSU programs or services.

If you decide to stop taking part in the study, if you have questions, concerns, or complaints, or if you need to report an injury related to the research, please contact the investigators:

Dr. Cathy Liu

Seafood Technology Specialist

University of Maryland Extension and Maryland Sea Grant

11868 College Backbone Rd, Princess Anne, MD 21853

410-651-6636; cathyliu@umd.edu

Jacqueline Takacs

Watershed Restoration Specialist

University of Maryland Extension and Maryland Sea Grant

2005 Largo Road, Upper Marlboro, MD  20774-8508

240-393-6508; jtakacs@umd.edu

Barry Nash

Seafood Technology and Marketing Specialist

North Carolina State University and NC Sea Grant

303 College Circle, Morehead City, NC  28557

252-222-6337; barry_nash@ncsu.edu

Dr. Evelyn Watts

Assistant Professor - Seafood Extension Specialist

Louisiana State University and Louisiana Sea Grant

201 Animal and Food Sciences Lab. Bldg.

Baton Rouge, LA

225-578-6304; ewatts@agcenter.lsu.edu

If you have questions about your rights as a research participant or wish to report a research-related injury, please contact:

University of Maryland College Park

Institutional Review Board Office

1204 Marie Mount Hall, College Park, MD, 20742

 301-405-0678; irb@umd.edu 

For more information regarding participant rights, please visit: https://research.umd.edu/irb-research-participants

This research has been reviewed according to the University of Maryland, College Park IRB procedures for research involving human subjects.

You will receive an email or letter in the mail that informs you of the purpose of the survey along with the survey questionnaire and a consent form in a separate page for you to keep for your records.  

Your completion of the survey indicates that: you are at least 18 years of age; you have read this consent form or have had it read to you; your questions have been answered to your satisfaction; and you voluntarily agree to participate in this research study.

If you agree to participate, please submit your survey results via email or mail the questionaire using the provided stamped return envelope.