title: Quality characteristics of fresh blue crab meat held at 0 and 4 degrees C in tamper-evident containers.
abstract: There has been a regulatory movement toward the required use of tamper-evident containers for fresh blue crab meat. North Carolina passed tamper-evident regulations in 1993. Blue crab processors had little information on possible changes in head-space gases, microbial growth, chemical decomposition, sensory quality, or shelf life caused by the new containers. Chemical, microbiological, physical, and sensory changes in fresh crab meat were monitored during 18 days of storage in ice and 13 days of storage refrigerated at 4 degrees C. "Special" blue crab meat, chosen for the study, is the least expensive commercial form of white crab meat. The crab meat was packaged in four retail containers: copolymer polyethylene cups with polyethylene snap-on lids, copolymer polyethylene cups with snap-on polyethylene lids fastened to the cup with heat-shrink low-density polypropylene seals, copolymer polyethylene cans with aluminum easy-open ends, and copolymer polypropylene cups with a tamper-evident pull-tab on the lid. Control samples packaged in industry standard copolymer polyethylene cups maintained higher oxygen levels than meat stored in tamper-evident containers. No consistent differences in quality or shelf life were detected among the containers. Market shelf life was limited to 6 days for meat held at 4 degrees C and 15 days for meat held at 0 degrees C. Sensory quality deteriorated 6 days earlier for crab meat held at 4 degrees C than meat held at 0 degrees C. Collateral work showed that toxin production by Clostridium botulinum neither occurred following 18 days of storage at 4 degrees C nor after 15 days of storage at 10 degrees C. Definite spoilage occurred before any toxin production. The study suggests that blue crab processors can safely use the new tamper-evident packaging, which has 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.
authors.affiliation: University of Georgia, Marine Extension Service, Brunswick 31520, USA.
authors.forename: K W
authors.initials: KW
authors.lastname: Gates
authors.forename: Y W
authors.initials: YW
authors.lastname: Huang
authors.forename: A H
authors.initials: AH
authors.lastname: Parker
authors.forename: D P
authors.initials: DP
authors.lastname: Green
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D003386:Brachyura / Q000382:microbiology*; D002245:Carbon Dioxide / Q000032:analysis; D015169:Colony Count, Microbial; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods / Q000592:standards*; D005519:Food Preservation; D008460:Meat / Q000382:microbiology; D010100:Oxygen / Q000032:analysis; D012034:Refrigeration; D012758:Shellfish / Q000382:microbiology*
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen