4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 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
Percent Oxygen in Headspace of Packaged CrabMeat Stored at 4 C 25 - 20 - o- -5 ( / / 1 0 2 4 6 8 "0 12 14 Doys Figure 13. Mean percent oxygen levels of packaged crab meat stored at 4°C. in the control and three tamper-evident containers Oxygen levels decreased with time and again varied considerably among the four cups. Levels in the control containers ranged between approximately 18% and 7.5% 0 2 . Oxygen levels in the other containers approached zero during storage. Refrigerated control samples had higher oxygen levels than the other containers on all sample days and were significantly greater on day six (Figure 13). Carbon dioxide levels increased with time. Levels in the control containers were significantly greater than those found in the other cups on days 9 and 13 (Figure 14). Percent Carbon Dioxide in Headspace of Packaged Crab Meat Stored at 4C 16 - 14 - 0 0:: 12 6 IO - : D 2, 0 B- 7 a,6- vd 4- 2- Figure 14. Mean percent carbon dioxide levels Of packaged crab meat stored at 4°C in the control and three tamper-evident containers
- Page 56 and 57: EFFECTS OF LOW-DOSE GAMMA IRRADIATI
- Page 58 and 59: diving bell and lowered into the wa
- Page 60 and 61: 12 1 Survival Curve for Standard Pl
- Page 62 and 63: 6 D value = 0.05 kGy ‘A. 0 / I I
- Page 64 and 65: Dvalue=O.S9kGy 3.8 a’, 3.6 . 3.4
- Page 66 and 67: 8 0 . 0.1 0.2 0.3 0.4 0.S 0.6 rlrah
- Page 68 and 69: Conclusion In this study, low dose
- Page 70 and 71: processed and packaged product. A m
- Page 72 and 73: Table l.Procedures schematic for ef
- Page 74 and 75: (hydrogen peroxide) produced from t
- Page 76 and 77: Johns, H.E. and Cunningham, J.R. 19
- Page 78 and 79: k TBF#hoursCtime between split dose
- Page 80 and 81: AUTOMATED OHMIC THAWING OF SHRIMP B
- Page 82 and 83: A computer program was developed in
- Page 84 and 85: RESULTS AND DISCUSSION The computer
- Page 86 and 87: 78 Quadrant 1 0 20 40 60 80 100 Tim
- Page 88 and 89: FUTURE WORK The ohmic system perfor
- Page 90 and 91: Using Edible Film to Improve Smoked
- Page 92 and 93: LOG CFU / Sq cm 0 3 6 9 12, 15 18 2
- Page 94 and 95: FIG-l.5 AE SMOKE LOG CFU / Sq cm FI
- Page 96 and 97: FIG-2.1 PSYCHRQT SMOKE LOG CFU / Sq
- Page 98 and 99: For samples stored at l0°C, no sig
- Page 100 and 101: (3) 10 oz copolymer polyethylene ca
- Page 102 and 103: Total Volatile Base Components of P
- Page 104 and 105: Log Anaerobic Plate Counts of Packa
- Page 108 and 109: Log Aerobic Plate Counts of Package
- Page 110 and 111: The variables that correlated well
- Page 112 and 113: Woyewoda, A.D., S.J. Shaw, P.J. Ke,
- Page 114 and 115: used to evaluate both heating and c
- Page 116 and 117: minimize the chances for product re
- Page 118 and 119: Part II Evaluation of the cooling p
- Page 120 and 121: Table 1. Laboratory analyses on con
- Page 122 and 123: REFERENCES APHA, 1984. Compendium o
- Page 124 and 125: market and economic studies focusin
- Page 126 and 127: The foreign demand for U.S. exports
- Page 128 and 129: The survey of California-based seaf
- Page 130 and 131: The Gulf butterfish (and harvestfis
- Page 132 and 133: during the same period. The butterf
- Page 134 and 135: 48,693 mt/yr in 198690. The primary
- Page 136 and 137: U.S. Landings consistently increase
- Page 138 and 139: Christmas, J., D. Etzold, T. McIlwa
- Page 140 and 141: Perkins, G. 1977. Potential for exp
- Page 142 and 143: EFFECT OF WASHING WATER pH ON COLOR
- Page 144 and 145: Figure 1, Whole Fish I Dehead (M-07
- Page 146 and 147: 138 Hematin concentration, expresse
- Page 148 and 149: Table 1. Mean carotenoids, hematin,
- Page 150 and 151: Table 2. Treatments Mean moisture v
- Page 152 and 153: side). These adjustments are essent
- Page 154 and 155: Siggia S. 1963. Methods for trace q
Percent Oxygen in Headspace of Packaged CrabMeat<br />
Stored at 4 C<br />
25 -<br />
20 -<br />
o-<br />
-5 ( / / 1<br />
0 2 4 6 8 "0 12 14<br />
Doys<br />
Figure 13. Mean percent oxygen levels of packaged<br />
crab meat stored at 4<strong>°C</strong>. in <strong>the</strong> control and three<br />
tamper-evident containers<br />
Oxygen levels decreased with time and again varied<br />
considerably among <strong>the</strong> four cups. Levels in <strong>the</strong> control containers<br />
ranged between approximately 18% and 7.5% 0 2 . Oxygen levels in <strong>the</strong><br />
o<strong>the</strong>r containers approached zero during storage. Refrigerated<br />
control samples had higher oxygen levels than <strong>the</strong> o<strong>the</strong>r containers<br />
on all sample days and were significantly greater on day six (Figure<br />
13). Carbon dioxide levels increased with time. Levels in <strong>the</strong><br />
control containers were significantly greater than those found in<br />
<strong>the</strong> o<strong>the</strong>r cups on days 9 and 13 (Figure 14).<br />
Percent Carbon Dioxide in Headspace of Packaged Crab Meat<br />
Stored at 4C<br />
16 -<br />
14 -<br />
0<br />
0:: 12<br />
6 IO -<br />
:<br />
D<br />
2,<br />
0<br />
B-<br />
7<br />
a,6-<br />
vd 4-<br />
2-<br />
Figure 14. Mean percent carbon dioxide levels Of<br />
packaged crab meat stored at 4<strong>°C</strong> in <strong>the</strong> control and<br />
three tamper-evident containers
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