Sixteen-ounce portions of regular grade crab meat were packed and pasteurized in hermetically sealed rigid polypropylene “Indeplas” 307 × 400 containers. Meat from the metal and plastic containers was evaluated periodically for six months. The plastic containers gave overall product protection equal to the metal cans. Some brittleness was experienced with the plastic containers when handled roughly at refrigerated temperatures. Appearance and flavor evaluation of experimental and control samples within each treatment resulted in no significant difference until approaching four months storage. At four months and thereafter, the meat from the plastic containers appeared whiter and imparted a sweeter, more natural flavor than the control samples packed in metal containers. A preference was observed for appearance and flavor of meat processed at 185 F over that processed at 190 F. Above 190 F the meat exhibited a greyish cast and a slightly cooked flavor. Texture evaluation data indicated no significant change throughout the storage testing. Bacteriological examination indicated that the contents in both containers should be processed 110 min at 185 F for adequate pasteurization. The metal containers, due to their increased diameter, exhibited a slightly slower come-up time.

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Author notes

1Contribution No. 310. Natural Resources Institute, University of Maryland.