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THE PROCESSING OF CRAB MEAT FOR CANNING. PART II.

Author(s) : HOWGATE P.

Type of article: Periodical article

Summary

COOKED CRAB MEAT MUST BE WELL CHILLED DURING TRANSPORT AND STORAGE AND CRABS SHOULD BE PROCESSED WITHIN 24 HOURS OF LANDING. PICKED MEAT SHOULD BE PROTECTED FROM CONTAMINATION BY PLACING IT IN PLASTIC BAGS TO A WEIGHT OF 1 KILOGRAMME AND REFRIGERATING WITH CRUSHED ICE TO MAINTAIN 273 K (0 DEG C) DURING THE JOURNEY TO THE CANNING FACTORY. QUALITY CONTROL SHOULD BE RIGOROUS THROUGHOUT THE PROCESSING CHAIN, PARTICULARLY DURING INITIAL INSPECTION. FURTHER DETAILS OF THE CANNING PROCESS ARE GIVEN. REASONS FOR THE DISCOLOURATION OF CRAB MEAT ARE DISCUSSED AT SOME LENGTH, AND SOLUTIONS ARE GIVEN TO PREVENT IT SUCH AS DIPPING IN 0.1% SODIUM METABISULPHITE, OR THE USE OF CITRIC ACID OR EDTA (ETHYLENE-DIAMINE TETRA-ACETIC ACID) FOR COMPLEXING METALS. A LIST OF IMPORTANT INSTRUCTIONS IN THE FORM OF A CODE OF PRACTICE CONCLUDES THE ARTICLE. G.R.S.

Details

  • Original title: THE PROCESSING OF CRAB MEAT FOR CANNING. PART II.
  • Record ID : 1985-2031
  • Languages: English
  • Source: Infofish mark. Dig. - n. 5
  • Publication date: 1984/09
  • Document available for consultation in the library of the IIR headquarters only.

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