4 °C - the National Sea Grant Library

0,
600
500 -
::
7 400 -
2
z 300 -
kc
200 -
700 -
AmmoniaContentsofPackagedCrab Meat
Stored ot 4 C
O-
i
- Contra!
A.. ;ceo!Shrink
-I.- Aluminuin End
--+-- PullTab
II. I, 4 (j (‘, ! ./,j
0 2 4 6 8 10 12 14
Days
Figure 11. Mean ammonia levels of packaged crab meat
stored at 4°C in the control and three tamper-evident
containers
decreased between zero and nine days of storage (Figure 10).
Ammonia levels increased between 6 and 13 days of storage. On day
six the aluminum-end cups had greater ammonia levels than the other
containers. The control containers had significantly higher ammonia
concentrations than the North Carolina tamper-evident tab containers
on day nine and greater concentrations than all other containers by
day 13 (Figure 11). Total volatile base nitrogen increased rapidly
between 6 and 13 days of storage. The aluminum-end containers
measured greater TVB-N than all other packages on day six. TVB-N
levels in the aluminum-end containers and the control samples were
greater those found in the other containers on day nine (Figure 12).
Total Volatile Base Components of Packaged Crab Meat
Stored at 0 C
01
8
5
I
130 -
120 -
110 -
100 -
90 -
80 -
70 -
F ;;1
40 -
30 -
20 -
10-l ” r ” * ” 4 * ’
0 2 4 6 8 10 12 14
Doys
Figure 12. Mean total volatile base nitrogen levels
of packaged crab meat stored at 4°C in the control
and three tamper-evident containers
I