BOD, COD, and TOC Values for Liquid Wastes from Selected Blue Crab Pilot Processes1,2,3

Experiments were done on selected blue crab (Callinectes sapidus) processes using pilot plant systems. BOD, COD, and TOC values were determined on the total cooking loss fluid from the cooking of crabs at 100 C and 121 C. These indices were also determined on liquids following the rinsing of crab meat with a tap water spray and the dipping of crab meat in a NaCl brine for the two cooking temperatures. In all instances the BOD, COD, and TOC values were higher for the fluids (cooking loss, tap water rinse. NaCl brine dip) obtained from the 100 C cooking temperature than for the 121 C. These were inversely related to the total protein content of the fluids; the protein content being higher in fluids from the 121 C cooking temperature. However, after centrifugation of cooking loss fluids, COD values were higher for the supernatant obtained with the 121 C cooking temperature than that of the 100 C. Estimates for BOD, COD, TOC, and protein loss were calculated on the basis of raw crab and crab meat weights. The...