4 °C - the National Sea Grant Library

Total Volatile Base Components of Packaged CrabMeat
Stored at 0 C
0,
z 40 -
i% 30 -
I
9+ 20-
T
t T I I
50
IO -
O-
r
-10 I I / ” ” ” I I ” /
0 2 4 6 8 10 12 14 16 18
Days
Figure 3. Mean total volatile base nitrogen levels
of packaged crab meat stored at 0°C in the control
and three tamper-evident containers
Percent Oxygen in Headspace of Packaged Crab Meat
Stored ot 0 C
-1
I ( I 9 I 1 I / 1
0 2 4 6 8 10 12 14 16 18
Days
Figure 4. Mean percent oxygen levels of packaged
crab meat stored at O°C in the control and three
tamper-evident containers
15. On day 18, the control samples contained more oxygen than the
aluminum end and North Carolina tamper-evident tab cups (Figure 4).
Carbon dioxide levels increased with time. Levels in the
aluminum-end cans were significantly greater than those found in the
control cups on days 3 and 18. The shrink-wrap sealed containers
had greater CO 2 levels than the control and the North Carolina
'tamper-evident tab containers on day nine (Figure 5).
Aerobic plate counts were not consistently different among the
four containers over 18 days of iced storage. Plate counts
increased rapidly after nine days of storage. All meats exceeded