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meat temperature of 55°F within 180 min of heat process following storage at 35°F have been recommended (87).

If storage temperature of pasteurized crabmeat rises above 38°F, surviving bacteria may grow and bacterial spores may germinate leading to spoilage. Any leakage due to can defects can introduce psychrotrophic bacteria from cooling water and result in spoilage during refrigerated storage (89). Poor meat quality with a high level of initial bacteria will increase the chance of survival of potential spoilage bacteria. The spoiled pasteurized crabmeat usually contain both aerobic and anaerobic bacteria ranging from 4.0 x 102 to 5.0 x 108/g. Spoiled crabmeat prepared from machine picking has more anaerobic organisms than hand-picked crabmeat (79).

Bivalves. Heat shock has been attempted to facilitate oyster shucking by quickly passing the stocks through a steam tunnel to slightly open the shells. Although this process increases the shucking rate, disadvantages are yield reduction and high risk of bacterial contamination (90). Canning bivalves serves as a long-term preservation method. When recommended processing times and temperatures are followed, few microbiological problems are encountered (88). However, loss of texture and economical infeasibility are problems with this processing.

Pasteurization of oysters at 72-74°C for 8 min in a flexible pouch results in a relatively stable product with organoleptic properties similar to raw oysters. The products stored at 0.5°C for three months have a low level of both aerobic and anaerobic bacteria (91). Immediately after pasteurization, all the surviving bacteria in the oysters are Bacillus sp. At storage of five months Bacillus continues to dominate the aerobic bacteria while Clostridium, Cory-nebacterium, Listeria, Peptostreptococcus, and Staphylococcus constitute the facultatively anaerobic bacteria (92). Combining safe preservatives with the pasteurization can provide a safe and longer shelf life of oysters.

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Sleeping Sanctuary

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