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Development of clear plastic containers for pasteurizing crab meat
Graham, Johnny
Graham, Johnny
Abstract
Two containers with two different thicknesses ( 60 and 90 mil) were developed and seven lid stock materials with five different sealants were evaluated. In addition, two trays and three different film types were also tested and evaluated for this project. All containers and combinations were not successful. All containers leaked as a result of the pasteurization process. The microbiological tests (aerobic plate counts) and Gram stain test data indicated spoilage bacteria present in the meat samples in each container following refrigerated storage. The 307 cups were often overfilled, perhaps stressing the lidding seal. The 404 cups were under filled which may have led to paneling. The 90 mil containers perfonned better than the 60 mil containers. It appears that a glued on lid stock will not work for a pasteurized product. A retort pouch may be the best alternative.
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2004-01-01
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Fishery Resource Grant Reports, Fish processing
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Virginia Institute of Marine Science