Role of package type on shelf-life of fresh crab meat

dc.contributor.authorTyler, Carla Gutierrezen
dc.contributor.authorJahncke, Michael L.en
dc.contributor.authorSumner, Susan S.en
dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorHackney, Cameron Rajen
dc.contributor.authorRippen, Thomas E.en
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2016-11-29T14:13:54Zen
dc.date.available2016-11-29T14:13:54Zen
dc.date.issued2010en
dc.description.abstractMicrobiological 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.version30 (Edition)en
dc.description.versionPublished versionen
dc.format.extent196 - 802 page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.issueno. 12en
dc.identifier.urihttp://hdl.handle.net/10919/73518en
dc.identifier.volume30en
dc.language.isoenen
dc.publisherFood Protection Trendsen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.titleRole of package type on shelf-life of fresh crab meaten
dc.title.serialFood Protection Trendsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood ARECen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
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