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Comparison of forced-air cooling with static-air cooling on the microbiological quality of cooked blue crabs.

Author(s) : OH D., MARSHALL D. L., MOODY M. W., et al.

Type of article: Article

Summary

Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower total coliform and fecal coliform counts. Thermocouple temperature readings were used to determine differences in cooling rates between forced-air and static-air cooling. After 1.5 hour of cooling, the initial precooled crabmeat temperature of 34 deg C was reduced by forced-air cooling and static-air cooling to 4 and 20 deg C respectively. The rates of cooling using forced-air and static-air were significantly different.

Details

  • Original title: Comparison of forced-air cooling with static-air cooling on the microbiological quality of cooked blue crabs.
  • Record ID : 1993-0245
  • Languages: English
  • Source: Journal of Food Protection - vol. 55 - n. 2
  • Publication date: 1992/02
  • Document available for consultation in the library of the IIR headquarters only.

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