Science Serving Maryland's Coasts

Research Publications: UM-SG-RS-2010-18


Role of package type on shelf-life of fresh crab meat.




Tyler, CG; Jahncke, M; Sumner, S; Boyer, R; Hackney, C; Rippen, T


Food Protection Trends 30(12):796-802


Microbiological quality of fresh (not pasteurized) crab meat stored at 4°C in a 340g (12 oz) food grade polyethylene traditional snap-lid container and equally fresh crab meat stored at 4°C in a 227 g (8 oz) SimpleStep® tray sealed with Cryovac™ film (oxygen transmission rate of 10,000 cc/m2/24 h) was evaluated over a 12-day period. Aerobic plate counts were conducted on storage days 0, 4, 6, 8, 10 and 12. Anaerobic plate counts were conducted on storage days 0, 5 and 12. Aerobic plate counts of crab meat from the two containers did not differ (P > 0.05). Analysis of anaerobic microbial growth indicates that sampling days were significant (P < 0.05), but container type or style was not significant (P > 0.05). Oxygen and CO2 in the package headspace was significantly different between container types (P < 0.05). Gas concentration between sampling days was not significant (P > 0.05). Results of this study demonstrate that there were no significant differences in refrigerated shelf life of crab meat packaged in SimpleStep® trays with Cryovac™ film versus the traditional polyethylene snap-lid container packaging (P > 0.05).

Maryland Sea Grant Topic(s): 

'Related Research Project(s)' link to details about research projects funded by Maryland Sea Grant that led to this publication. These details may include other impacts and accomplishments resulting from the research.

'Maryland Sea Grant Topic(s)' links to related pages on the Maryland Sea Grant website.