Role of package type on shelf-life of fresh crab meat
| dc.contributor.author | Tyler, Carla Gutierrez | en |
| dc.contributor.author | Jahncke, Michael L. | en |
| dc.contributor.author | Sumner, Susan S. | en |
| dc.contributor.author | Boyer, Renee R. | en |
| dc.contributor.author | Hackney, Cameron Raj | en |
| dc.contributor.author | Rippen, Thomas E. | en |
| dc.contributor.department | Virginia Cooperative Extension (VCE) | en |
| dc.contributor.department | Food Science and Technology | en |
| dc.date.accessioned | 2016-11-29T14:13:54Z | en |
| dc.date.available | 2016-11-29T14:13:54Z | en |
| dc.date.issued | 2010 | en |
| dc.description.abstract | Microbiological quality of fresh (not pasteurized) crab meat stored at 4°C in a 340 g (12 oz) food grade polyethylene traditional snap-lid container and equally fresh crab meat stored at 4°C in a 227 g (8 oz) SimpleStep® tray sealed with Cryovac™ film (oxygen transmission rate of 10,000 cc/m2/24 h) was evaluated over a 12-day period. Aerobic plate counts were conducted on storage days 0, 4, 6, 8, 10 and 12. Anaerobic plate counts were conducted on storage days 0, 5 and 12. Aerobic plate counts of crab meat from the two containers did not differ (P > 0.05). Analysis of anaerobic microbial growth indicates that sampling days were significant (P < 0.05), but container type or style was not significant (P > 0.05). Oxygen and CO<sub>2</sub> in the package headspace was significantly different between container types (P < 0.05). Gas concentration between sampling days was not significant (P > 0.05). Results of this study demonstrate that there were no significant differences in refrigerated shelf life of crab meat packaged in SimpleStep® trays with Cryovac™ film versus the traditional polyethylene snap-lid container packaging (P > 0.05). | en |
| dc.description.version | 30 (Edition) | en |
| dc.description.version | Published version | en |
| dc.format.extent | 196 - 802 page(s) | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.issue | no. 12 | en |
| dc.identifier.uri | http://hdl.handle.net/10919/73518 | en |
| dc.identifier.volume | 30 | en |
| dc.language.iso | en | en |
| dc.publisher | Food Protection Trends | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.title | Role of package type on shelf-life of fresh crab meat | en |
| dc.title.serial | Food Protection Trends | en |
| dc.type | Article - Refereed | en |
| dc.type.dcmitype | Text | en |
| pubs.organisational-group | /Virginia Tech | en |
| pubs.organisational-group | /Virginia Tech/Agriculture & Life Sciences | en |
| pubs.organisational-group | /Virginia Tech/Agriculture & Life Sciences/CALS T&R Faculty | en |
| pubs.organisational-group | /Virginia Tech/Agriculture & Life Sciences/Virginia Seafood AREC | en |
| pubs.organisational-group | /Virginia Tech/All T&R Faculty | en |