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4 °C - the National Sea Grant Library

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i a<br />

8.6 -<br />

8.5 -<br />

5.4 -<br />

a.3 -<br />

a. 2 - T<br />

pH Values of Packaged Crab Meat<br />

Stored at C<br />

-e- controa<br />

..,k.<br />

Heat Shrink<br />

--C. - Aluminum End<br />

--+ - Pull Tab<br />

0 2 4 6 8 10 12 14 16 18<br />

Days<br />

Figure 1. Mean pH levels of packaged crab meat<br />

stored at O<strong>°C</strong> in <strong>the</strong> control and three tamper-evident<br />

containers<br />

:20-<br />

110 -<br />

100 -<br />

90 -<br />

:: 80 -<br />

x 70-<br />

40 -<br />

Ammonia Contents of Packaged CrabMeat<br />

Stored at0 C<br />

0 2 4 6 8 10 12 14 16 18<br />

Days<br />

Figure 2. Mean ammonia levels of packaged crab meat<br />

stored at O<strong>°C</strong> in <strong>the</strong> control and three tamper-evident<br />

containers<br />

Oxygen levels decreased with time and varied considerably<br />

among <strong>the</strong> four iced containers. Levels in <strong>the</strong> control samples<br />

ranged between approximately 20% and 3% O 2 . Oxygen levels in <strong>the</strong><br />

o<strong>the</strong>r containers dropped to less than 1% by <strong>the</strong> end of <strong>the</strong> study.<br />

On day three <strong>the</strong> control samples had significantly greater 0, levels<br />

than <strong>the</strong> o<strong>the</strong>r cups. The North Carolina tamper-evident tab<br />

containers contained significantly less oxygen than any o<strong>the</strong>r<br />

containers on day three. Oxygen levels in <strong>the</strong> tamper-evident-tab<br />

containers were lower than those found in <strong>the</strong> control samples on day<br />

six. No significant differences were measured for days 9, 12, and<br />

,

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