Global ETD Search
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Showing 1 to 4 of 4 for “"crabmeat"”.
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Identification and characterization of a psychrotrophic Clostridium sp. isolated from spoiled pasteurized crabmeat
… (NBCIA) recommendation. Spoiled pasteurized crabmeat, processed in 1989 and 1990, were analyzed for their microbial content. Several cans that had spoiled in 1972 were also analyzed for microbial content Isolated organisms were tested for heat tolerance, and those organisms able to survive an …
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Feasibility study for packaging and pasteurizing meat of the blue crab, Callinectes sapidus, in retort pouches
… was to determine the feasibility of pasteurizing crabmeat in retort pouches compared to cans. Retort pouches and cans were packed with various amounts of crabmeat, pasteurized to an internal temperature of 185°F (85°C) for 1 min, and subsequently cooled. The criteria for evaluation were total …
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Analysis of Campylobacter jejuni, Campylobacter coli, Salmonella, Klebsiella pneumoniae, and Escherichia coli 0157:H7 in fresh hand picked blue crab (Callinectes sapidus) meat
… practices and facility size. Hand picked crabmeat samples from 12 blue crab processing facilities in the Chesapeake Bay region were collected and analyzed. Twenty samples from each of the different facilities were collected on different processing days. Facilities were chosen based on …
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Detection, activity and resistance to thermal inactivation of peroxidase in the blue crab (Callinectes sapidus)
Peroxidase is one of the most heat resistant enzymes and may cause undesirable quality changes in thermally processed foods. Peroxidase activity and its resistance to thermal inactivation in fresh and pasteurized lump, claw and flake meat of both male and female blue crabs was determined …