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Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure.

Author(s) : SUKLIM K., FLICK G. J., WALL BOURNE D., et al.

Type of article: Article

Summary

The use of high hydrostatic pressure was applied in this study in order to extend the shelf life of fresh crab meat stored at 4°C. The physical and sensorial qualities of the crab meat processed in this manner were similar to those of non-pressurized crab meat. Several spoilage micro-organisms were inactivated.

Details

  • Original title: Microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure.
  • Record ID : 2009-0247
  • Languages: English
  • Source: Food Prot. Trends - vol. 28 - n. 2
  • Publication date: 2008/04

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