Food Protection Trends - December 2010 - (Page 796)

ARTICLES Copyright© 2010, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 30, No. 12, Pages 796–802 Role of Package Type on Shelflife of Fresh Crab Meat CARLA GUTIERREZ TYLER,1 MICHAEL JAHNCKE,*1,3 SUSAN SUMNER,1 RENEE BOYER,1 CAMERON HACKNEY2 and TOM RIPPEN4 Virginia Polytechnic Institute and State University, Food Science and Technology, 22 Duck Pond Road, Blacksburg, VA 24061, USA; 2The Davis College of Agriculture, Forestry Natural Resources and Design,West Virginia University, Morgantown,WV 26506, USA; 3Virginia Seafood AREC, 102 S. King St., Hampton,VA 23669, USA; 4University of Maryland Eastern Shore, 2122 Richard A. Henson Center, Princess Anne, MD 21853, USA 1 ABSTRACT INTRODUCTION In the United States, competition from crab meat imports has adversely impacted the fresh crab meat industry. The Virginia Marine Resources Commission estimates that Virginia’s yearly crab harvest has been decreasing since 1995 (21). Several contributing factors have influenced the decline of the blue crab in the Chesapeake Bay area, including a decrease in the number of blue crabs available in the Chesapeake Bay, a decline in the ecological health of the Chesapeake Bay, and a dramatic rise in the importation of crab meat from Asia (15). Imported crab meat directly competes with domestic crab meat and is sold to local restaurants at cheaper and more predictable prices (21). The combination of abundant supply, low labor cost, and growing demand for crab meat have all contributed to the popularity of imports, forcing a number of large domestic producers out of business (11). New packaging could boost U.S. sales and give the domestic sellers an edge. Prior to the introduction of a new package style, research studies should be conducted to evaluate container head-space gases, microbial growth and shelf life, chemical decomposition, sensory quality and possibility of toxin production by Clostridium botulinum (8). 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 CO2 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). A peer-reviewed article Author for correspondence: +1 757.727.4861; Fax: +1 757.727.4871 mjahncke@vt.edu * 796 FOOD PROTECTION TRENDS | DECEMBER 2010 http://www.foodprotection.org/files/food-protection-trends/Dec-10-Rippen.pdf

Table of Contents for the Digital Edition of Food Protection Trends - December 2010

Food Protection Trends - December 2010
Sustaining Members
Reflections of Your President
Commentary From the Executive Director
Role of Package Type on Shelf-Life of Fresh Crab Meat
Risk Factors Associated With Prevalence of Foodborne Pathogens in Rural Households of Colorado With and Without Ruminant Animals
Highlights of Iafp's Latin America Symposium on Food Safety
IAFP 2011 Award Nominations
IAFP Committee, Pdg, Task Force and Affiliate Council Mission Statements
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Index to Volume 30
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application

Food Protection Trends - December 2010