4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
Woyewoda, A.D., S.J. Shaw, P.J. Ke, and B.G. Burns. 1986. Recommended Laboratory Methods for Assessment of Fish Quality. p. 46-49. Canadian Technical Report of Fisheries and Aquatic Sciences No.1448. Fisheries and Oceans, Canada.
EVALUATION OF COOLING RATES FOR ATMOSPHERIC STEAMED BLUE CRAB MEAT David P. Green’, Mario Ferruzi 2 and Brent Fulcher 3 1NC State University Seafood Laboratory PO Box 1137 Morehead City, North Carolina 28557 2Duke University Department of Chemistry Durham, North Carolina 27708 3Craven Crab Company New Bern, NC 28560 The application of moist heat (atmospheric) to fresh (cooked) blue crab meat offers several commercial advantages and disadvantages for processors. Some of the advantages are improved microbiological (Rippen et al., 1988) and sensory (Gates, 1977) qualities for hand-picked meats. In addition, research indicates that the heat process is effective for assuring the control of the potential pathogen, Listeria monocytogenes (Rippen et al, 1993). Use of atmospheric steam when applied to crab meat was determined to provide a high margin of safety, at least a 20 D-process for Listeria monocytogenes (Scott A), when heated internally to 75°C (Hackney et al., 1991). Disadvantages in the process are reduced lump meat integrity, the need for strict controls to prevent product recontamination and overcoming regulatory concerns for its proper industry use (Fulcher, 1994). This presentation summarizes some of the experiences gained in a commercial setting with atmospheric steam for in-line quality assurance. Specific objectives of the study were to evaluate the heat process for adequacy to control Listeria monocytogenes and to evaluate the cooling process for the purpose of reducing the opportunity for post-process contamination. MATERIALS AND METHODS An atmospheric steam tunnel of approximately six feet in length was constructed of stainless steel and operated by Craven Crab Company of New Bern, N.C. The tunnel was equipped with a temperature (steam) controller, timetemperature recording thermometer and indicating thermometer. Fresh crab meat hand-picked from blue crabs cooked under pressure at 15 psig for 10 minutes was
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EVALUATION OF COOLING RATES FOR ATMOSPHERIC STEAMED<br />
BLUE CRAB MEAT<br />
David P. Green’, Mario Ferruzi 2 and Brent Fulcher 3<br />
1NC State University <strong>Sea</strong>food Laboratory<br />
PO Box 1137<br />
Morehead City, North Carolina 28557<br />
2Duke University Department of Chemistry<br />
Durham, North Carolina 27708<br />
3Craven Crab Company<br />
New Bern, NC 28560<br />
The application of moist heat (atmospheric) to fresh (cooked) blue crab meat<br />
offers several commercial advantages and disadvantages for processors. Some of <strong>the</strong><br />
advantages are improved microbiological (Rippen et al., 1988) and sensory (Gates,<br />
1977) qualities for hand-picked meats. In addition, research indicates that <strong>the</strong> heat<br />
process is effective for assuring <strong>the</strong> control of <strong>the</strong> potential pathogen, Listeria<br />
monocytogenes (Rippen et al, 1993). Use of atmospheric steam when applied to crab<br />
meat was determined to provide a high margin of safety, at least a 20 D-process for<br />
Listeria monocytogenes (Scott A), when heated internally to 75<strong>°C</strong> (Hackney et al.,<br />
1991). Disadvantages in <strong>the</strong> process are reduced lump meat integrity, <strong>the</strong> need for<br />
strict controls to prevent product recontamination and overcoming regulatory<br />
concerns for its proper industry use (Fulcher, 1994).<br />
This presentation summarizes some of <strong>the</strong> experiences gained in a commercial<br />
setting with atmospheric steam for in-line quality assurance. Specific objectives of <strong>the</strong><br />
study were to evaluate <strong>the</strong> heat process for adequacy to control Listeria<br />
monocytogenes and to evaluate <strong>the</strong> cooling process for <strong>the</strong> purpose of reducing <strong>the</strong><br />
opportunity for post-process contamination.<br />
MATERIALS AND METHODS<br />
An atmospheric steam tunnel of approximately six feet in length was<br />
constructed of stainless steel and operated by Craven Crab Company of New Bern,<br />
N.C. The tunnel was equipped with a temperature (steam) controller, timetemperature<br />
recording <strong>the</strong>rmometer and indicating <strong>the</strong>rmometer. Fresh crab meat<br />
hand-picked from blue crabs cooked under pressure at 15 psig for 10 minutes was
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