Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure - (International Association for Food Protection)
February 8, 2008 – 7:01 pmSUMMARY
Vacuum-packaged fresh lump blue crab meat (Callinectes sapidus) was pressurized at 300 or 550 MPa for 5 min at 25°C and evaluated for changes in microbiological, physical, and sensory qualities after pressure treatments and during storage (4°C for 31 days). A pressure of 300 MPa caused a 1 log reduction in total aerobic plate count and a 3-day lag period, whereas 550 MPa inactivated 2 logs in total aerobic plate count and caused no evident lag phase. Physical and sensory qualities of pressurized crab meat were not statistically different from those of the untreated crab meat (P > 0.05). High hydrostatic pressure treatments killed or inactivated pressure-sensitive microflora in the fresh crab meat, resulting in the following surviving microorganisms: Aerococcus spp., Brevibacillus spp., Brevibacterium spp., Enterococcus spp., and Macrococcus (Staphylococcus) spp. Sensory evaluations, along with identification of predominant organisms in fresh and pressurized crab meat (550 MPa), under reduced-oxygen and […]
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