89A-29 |
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K. SUKLIM1, G. J. Flick, Jr.1, R. J. Wittman2, R. Williams1, J. Eifert1, and D. Popham1. (1) Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., 25 FST Bldg., Mail Code 0418, Blacksburg, VA 24061-0418, (2) Div. of Shellfish Sanitation, Virginia Dept. of Health, 109 Governor St., 5th Fl., PO Box 2448, Richmond, VA 23218-2448 Fresh crabmeat is highly perishable with a refrigerated shelf-life of 10 to 14 d. Spoilage microorganisms depend upon the environmental and hygienic conditions under which the meat was processed. High hydrostatic pressure treatments significantly reduce spoilage and pathogenic microorganisms resulting in products maintaining their nutritional and sensory attributes while having an extended shelf-life. However, the effect of high pressure processing on crabmeat quality and safety has not been studied. The objective was to determine if the shelf-life could be extended through pressurized treatments, identify surviving microorganisms to decide if a health hazard was created, and to evaluate the treatments on product acceptability. Aerobic and anaerobic plate counts were used to determine the microbiological quality of crabmeat pressurized at 300 and 550 MPa for 5 min at 25 °C stored at 4 °C for 31 d. Surviving microorganisms were identified using cellular fatty acid analysis. The results showed that pressure processing reduced both aerobic and anaerobic plate counts, produced a prolonged lag phase in 300 MPa treatments, and extended product shelf-life from 10 (control) to 12 d. In 550 MPa treatments, a prolonged lag phase was not initially observed, however, shelf life was increased from 10 to 15 d. Surviving microorganisms identified after pressure treatment on Day 0 were predominantly Staphylococcus and Bacillus species. During the 31 d. storage period, the predominant organisms changed as a result of their respective thermal tolerance, competition with other surviving microflora, and growth medium. When spoilage occurred, Carnobacterium piscicola was the predominant organism identified in the control, whereas Enterococcus and Carnobacterium piscicola were responsible for spoilage in the 550 MPa products. These results suggest that pressure processing could be used to extend shelf-life without resulting in a health hazard. Sensory analysis showed no difference from the control in overall appearance immediately after pressure treatments.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |