4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
The variables that correlated well with storage day for all combined containers were the same parameters found during 0°C storage except for the deletion of percent CO 2 and the addition of total volatile base. The microbiological determinations had the highest correlation values with storage time at 4°C: anaerobic plate counts (0.928) psychrotrophic plate counts (0.913), and aerobic plate counts (0.894). Total volatile base (0.857), ammonia (0.845), and oxygen (-0.703) levels also correlated significantly with storage time. Putrid odor did not correlate well with storage time for combined samples. Control (0.769), shrink-wrap (0.713), and aluminum-end (0.703) containers developed relatively high individual putrid odor correlation coefficients. Meat packed in control containers also had high correlation values for ammonia (0.768) and crab odors (0.751). A collateral study (Harrison et al., 1994) looked for toxin production by Clostridium botulinum during inoculated pack studies at 4°C and at the abusive temperature of 10°C. No toxin was detected following 18 days of storage at 4°C or following 15 days of storage at 10°C. The crab meat was obviously spoiled at 18 and 15 days, respectively. CONCLUSIONS Control samples in industry standard plastic fresh meat cups generally maintained higher oxygen levels than meat packaged in tamper-evident containers. No consistent differences in quality or shelf life were detected among the four package types. Market shelf life was limited to six days for meat held at 4°C and 15 days for meat held at O°C in all sample containers. The collateral work by Harrison et al. (1994) shows that toxin production by Clostridium botulinurn neither occurred following 18 days of storage at 4°C nor after 15 days of storage at an abusive temperature, 1O°C. Spoilage occurred before any toxin production. The study suggests that blue crab processors can safely use new tamper-evident packaging. New blue crab meat packaging options have little or no effect on product quality or shelf life. Processors may choose appropriate packaging options using price, packaging quality, market appearance, and ease of production as the deciding criteria. ACKNOWLEDGEMENTS This research was sponsored in part by the National Oceanic and Atmospheric Administration Office of Sea Grant under Grant #NA 26 RGG 373-01 and by the National Fisheries Institute. The views expressed herein are those of the authors and do not necessarily reflect the views of NOAA or any of its subagencies. The U.S. Government is authorized to produce and distribute reprints for governmental purposes notwithstanding any copyright notation that may appear hereon. The use of trade names in this publication does not imply endorsement by the University of Georgia, nor criticism of similar ones not mentioned. The authors thank the following individuals and companies for their dedicated assistance with this project: Jack Amason of Sea Garden Seafoods, Liping He, The King Plastic Corporation, David Lewis of The Lewis Crab Factory, Triplas Incorporated, and Min Zheng.
REFERENCES Cardello, A. 1981. Psychophysical basis for the classification of fish by flavor, texture, and appearance. Gordon Research Conference on the chemical senses. Andover, NH. Civille, G. V. and I. H. Liska. 1975. Modifications and applications to food of the General Foods sensory texture profile technique. J. of Textural Studies. 6: 19-31. Civille, G. V. and A. S. Szczesniak. 1973. Guidelines to training a textural profile panel. J. of Textural Studies. 4: 204-243. Cockey, R.R. 1983. Bacteriological standards for fresh shellfishand crabmeat for selected states and Canada. UM-SG-MAP-83-01 Cooperative Shellfish Aquaculture and Technology Laboratory. Crisfield, MD. Gates, K.W., Parker, A.H., Bauer, D.L., and Huang, Y.A. 1993. Storage changes of fresh and pasteurized blue crab meat in different types of packaging. J. Food Sci. 58(2):314-317. Gates, K. W., EuDaly, J. G., Parker, A. H., and Pittman, L. A. 1984a. Nutritional and quality changes in frozen breaded shrimp within the wholesale-retail marketing chain. Georgia Marine Science Center Technical Report Series No. 84-2. Gates, K. W., EuDaly, J. G., Parker, A. H., and Pittman, L. A. 1984b. Microcomputers improve quality and safety for blue crab heat processing. Georgia Marine Science Center Technical Report Series No. 84-3. Harrison, M.A., Garren, D.M., Huang, Y.A., and Gates, K.W. 1994. Risk of Clostridiumbotulinum type Etoxin production in packaged blue crab meat. Presented at the 1994 IFT Annual Meeting. Atlanta, GA. June 25-29. Helrich, K. 1990. Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists. Arlington, VA. Hunter, R. S. and Harold R. W. 1987. The measurement of appearance. John Wiley and Sons, New York, NY. Jellinek, G. 1985. Sensory evaluation of food, theory and practice. Ellis Horwood, Chichester, England. SAS. 1987. "SAS/STAT guide for personal computers," Version 6 ed. SAS Institute, Gary, NC. Speck, M. L. 1984. Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington, D.C. Ward, D.R., R. Nickelson II, and G. Finne. 1978. Preliminary report on the use of the specific ion electrode (Ammonia) in determining the quality of shrimp. p. 83-87. In: Proceedings of the 3rd Annual Tropical and Subtropical Fisheries Technological Conference of the Americas. Texas A&M. College Station, TX.
- Page 60 and 61: 12 1 Survival Curve for Standard Pl
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REFERENCES<br />
Cardello, A. 1981. Psychophysical basis for <strong>the</strong> classification of<br />
fish by flavor, texture, and appearance. Gordon Research<br />
Conference on <strong>the</strong> chemical senses. Andover, NH.<br />
Civille, G. V. and I. H. Liska. 1975. Modifications and<br />
applications to food of <strong>the</strong> General Foods sensory texture<br />
profile technique. J. of Textural Studies. 6: 19-31.<br />
Civille, G. V. and A. S. Szczesniak. 1973. Guidelines to training<br />
a textural profile panel. J. of Textural Studies. 4: 204-243.<br />
Cockey, R.R. 1983. Bacteriological standards for fresh shellfishand<br />
crabmeat for selected states and Canada. UM-SG-MAP-83-01<br />
Cooperative Shellfish Aquaculture and Technology<br />
Laboratory. Crisfield, MD.<br />
Gates, K.W., Parker, A.H., Bauer, D.L., and Huang, Y.A. 1993.<br />
Storage changes of fresh and pasteurized blue crab meat<br />
in different types of packaging. J. Food Sci.<br />
58(2):314-317.<br />
Gates, K. W., EuDaly, J. G., Parker, A. H., and Pittman, L. A.<br />
1984a. Nutritional and quality changes in frozen<br />
breaded shrimp within <strong>the</strong> wholesale-retail marketing<br />
chain. Georgia Marine Science Center Technical Report<br />
Series No. 84-2.<br />
Gates, K. W., EuDaly, J. G., Parker, A. H., and Pittman, L. A.<br />
1984b. Microcomputers improve quality and safety for<br />
blue crab heat processing. Georgia Marine Science<br />
Center Technical Report Series No. 84-3.<br />
Harrison, M.A., Garren, D.M., Huang, Y.A., and Gates, K.W. 1994.<br />
Risk of Clostridiumbotulinum type Etoxin production in<br />
packaged blue crab meat. Presented at <strong>the</strong> 1994 IFT<br />
Annual Meeting. Atlanta, GA. June 25-29.<br />
Helrich, K. 1990. Official methods of analysis of <strong>the</strong> association of<br />
official analytical chemists. Association of Official<br />
Analytical Chemists. Arlington, VA.<br />
Hunter, R. S. and Harold R. W. 1987. The measurement of appearance.<br />
John Wiley and Sons, New York, NY.<br />
Jellinek, G. 1985. Sensory evaluation of food, <strong>the</strong>ory and practice.<br />
Ellis Horwood, Chichester, England.<br />
SAS. 1987. "SAS/STAT guide for personal computers," Version 6 ed.<br />
SAS Institute, Gary, NC.<br />
Speck, M. L. 1984. Compendium of methods for <strong>the</strong> microbiological<br />
examination of foods. American Public Health<br />
Association, Washington, D.C.<br />
Ward, D.R., R. Nickelson II, and G. Finne. 1978. Preliminary report<br />
on <strong>the</strong> use of <strong>the</strong> specific ion electrode (Ammonia) in<br />
determining <strong>the</strong> quality of shrimp. p. 83-87. In:<br />
Proceedings of <strong>the</strong> 3rd Annual Tropical and Subtropical<br />
Fisheries Technological Conference of <strong>the</strong> Americas.<br />
Texas A&M. College Station, TX.
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