This work was supported in part by NOAA Office of Sea Grant, Dept. of Commerce, U.S.A. under Grant #N880AA-D-00120. The U.S. Government is authorized to produce and distribute reprints for governmental purposes, notwithstanding any copyright notation that may appear hereon.
Modified Atmosphere Storage of Dungeness Crab (Cancer magister)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 370–374, March 1983
How to Cite
PARKIN, K. L. and BROWN, W. D. (1983), Modified Atmosphere Storage of Dungeness Crab (Cancer magister). Journal of Food Science, 48: 370–374. doi: 10.1111/j.1365-2621.1983.tb10745.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/12/82; revised 10/12/82; accepted 10/19/82.
A modified atmosphere (MA) of 80% CO2 and 20% air coupled with refrigerated storage was effective in extending shelf life of cooked whole Dungeness crab. Aerobic plate counts were lower over the storage period tested (25 days) for samples held in MA compared to controls held in air. Tissue pH decreased in MA samples, but increased in samples held as air controls (AC). There were significant differences in redox potential between groups, but these did not appear large enough to affect bacterial growth. Trimethylamine and ammonia values were similar for 14 days, then became higher in controls. There were no differences between treatment groups in thiobarbituric acid values, in textural properties as determined by Instron or in reflectance measurements. After removal from MA storage, the crab had a microbial shelf life that mimicked that of a fresh product.