4 °C - the National Sea Grant Library

go.ol9
go.018
Fr: 0.017
0.016
0.015
0;014
Figure 4. Estimated Rate vs. Time
71.1 76.7 82.2 87.8
Temp,(C)
+K -+ Time (T12.7)
The accuracy of the model was tested by comparing predicted cooling times
with a set of actual data obtained in the field. The T 12.7 model estimates were found
to be within +/- 10 minutes of the actual experimental values. From the results found
in this study, the benefits of hot packing can be seen. Direct filling of crab meat at an
exit temperature of 82.2°C would reduce the amount of time to achieve a final
product temperature of 12.7°C by 25% (i.e., 135 min at 65.5°C compared with 100
min at 82.2°C) and minimum the opportunity for the occurrence of post-process
contamination of meat.
. .
Crab meat quality
Product quality is critical when using hot-filling techniques especially where
plastic containers are subjected to static cooling conditions (e.g., packed on ice). The
plastic insulates the meat, trapping heat inside, and reduces heat transfer rates. The
importance of this is significant because of the relative heat sensitivity of blue crab
meat to discoloration (Boon, 1975; SFA, 1988). For the most part, blue crab meat is
pasteurized at temperatures less than 87.8°C. Due to this concern, crab meat samples
were examined for moisture, pH, color and sensory qualities.
Table 1 contains the results from laboratory analyses performed on lump,
backfin, special and claw meats before and after atmospheric steaming. No differences
were found in pH, moisture, or color as a result of steam treatment. Higher moisture
content and color differences (darker and more red-blue) were found between body
and claw meat samples. An insufficient number of samples were analyzed to
statistically compared these differences and no attempt was made to evaluate changes
over time of storage.