A key problem affecting growth of seafood restaurants in Singapore is the lack of supply of good meaty crabs. Some restaurants resort to the use of lean crabs but this inevitably leads to customer complaints, damage to the restaurant's reputation and loss of business. The current methods adopted by the industry to grade crabs are inadequate as they are empirical and based on tacit knowledge and subjective judgement. We have developed reliable and accruate spectroscopy-based strategies for grading crustacean meat quality.
We have developed an integrated, portable, reliable, repeatable, reproducible, and simple Near-infrared Spectroscopy (NIRS) approach for grading meat quality of mangrove crabs and other crustaceans by benchmarking to hemolymph macronutrient concentrations as a proxy marker. The innovation will involve predictive model building based on correlation of NIRS spectral fingerprints with macronutrient levels and App development for seamless readouts by the end user from a SMART device.
This platform technology introduces a scientific crab grading solution for seafood restaurants and the aquaculture industry. The innovation improves seafood quality control in our iconic seafood restaurants. The methodology can be applied in other Farm to Fork areas of food safety and quality analysis.
The technology provider has performed a pilot trial on durians to show this feasibility in distinguishing between sweet, bitter-sweet, and bitter durians varieties. Other areas of application include eg. Traditional Chinese Medicine and food quality assessment.