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4 °C - the National Sea Grant Library

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Log Psychrotrophic Plate Counts of Packaged Crab Meat<br />

Stored at 4 C<br />

:o -<br />

...k.. Heat Shrink<br />

-*-- Aluminum-End<br />

--+-- Pull Tob<br />

3'.' /,')i'li( /<br />

0 2 4 6 8 i0 12 'i4<br />

Days<br />

Figure 17. Mean log psychrotrophic plate count<br />

populations determined for packaged crab meat stored<br />

at 4<strong>°C</strong> in <strong>the</strong> control and three tamper-evident<br />

containers<br />

Aluminum-end containers had <strong>the</strong> lowest Hunter L values or<br />

whiteness levels on days 3, 6, and 9. Aluminum-end L values were<br />

significantly less than control cup and North Carolina tamperevident<br />

tab containers on days six and nine. Control samples were<br />

significantly whiter than <strong>the</strong> North Carolina cups on day nine. The<br />

controls were whiter than <strong>the</strong> heat-shrink sealed products on day 13<br />

(Figure 18). Hunter a and Hunter b measurements showed no<br />

consistent differences among <strong>the</strong> containers. As with <strong>the</strong> iced<br />

samples, <strong>the</strong> sensory panel revealed no significant differences among<br />

<strong>the</strong> sample containers.<br />

51 -<br />

80 -<br />

79 -<br />

78 -<br />

77 -<br />

76 -<br />

75 -<br />

74 -<br />

73 -<br />

72 -<br />

L Values of Packaged Crab Meat<br />

Stored at 4C<br />

TI --t Control<br />

1.<br />

I<br />

.-.L.. Heat Shrink i<br />

._*._ Aluminum End<br />

--+-- Pull Tab<br />

L<br />

71t’ ” 4 ) / ” ( ”<br />

0 2 4 6 a 10 12 14<br />

Days<br />

Figure 18. Mean Hunter L color values determined for<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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