. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. & f t deck Kudos to a Special Specialist David Green, Sea Grant's seafood processing specialist, has won a 1992 Outstanding Extension Service Award from State University. He won the award based on his work with the North Carolina seafood industry, bringing to fish and shellfish processors the latest seafood research and the newest technological advances. Green introduced Tar Heel seafood processors to cryogenic freezing, an innovative process that uses liquid carbon dioxide or liquid nitrogen to f
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. & f t deck Kudos to a Special Specialist David Green, Sea Grant's seafood processing specialist, has won a 1992 Outstanding Extension Service Award from State University. He won the award based on his work with the North Carolina seafood industry, bringing to fish and shellfish processors the latest seafood research and the newest technological advances. Green introduced Tar Heel seafood processors to cryogenic freezing, an innovative process that uses liquid carbon dioxide or liquid nitrogen to flash freeze a product in a matter of seconds. Quick freezing seafood using this technology makes for a better, higher quality thawed product for consumers. Working on a grant from the National Coastal Resources Research and Development Institute, Green is using cryogenic freezing to solve several problems plaguing the blue crab industry. In the summer when blue crabs are abundant, processors are hampered by an overabundance of crab, a shortage of labor to pick meat from the cooked crustaceans and low profit margins. By using cryogenic freezing to flash freeze steam-cooked, in-shell crab cores, Green believes processors can store the frozen crustaceans at low temperatures, then thaw and handpick them later. Holding the crabs eliminates some of the seasonal glut, stabilizes labor needs and improves profit margins. Now, Green is examining the freezing and handling process to ensure quality, adequate yields and safety. In another crab processing project funded by the Pollution Preven- tion Program, Green evaluated brine recovery techniques for claw meat. Handpicking the meat from crab claws can be time-consuming and labor intensive. Instead, processors prefer to recover the meat mechanically. But meat yields can be very low. To solve the problem, Green worked with processors to improve recovery efficiency and reduce waste by using a brine flotation tank to recover claw meat. A
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