Authors

Johnny Graham

Document Type

Report

Department/Program

Virginia Institute of Marine Science

VIMS Department/Program

Marine Advisory Program (MAP)

Publication Date

2004

Series

Fishery Resource Grant FRG 2002-22

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.

Keywords

Fish processing

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