QUALITY CHARACTERISTICS OF FRESH BLUE-CRAB MEAT HELD AT 0 AND 4-DEGREES-C IN TAMPER-EVIDENT CONTAINERS

There has been a regulatory movement toward the required use of tamper -evident containers for fresh blue crab meat. North Carolina passed ta mper-evident regulations in 1993. Blue crab processors had little info rmation on possible changes in head-space gases, microbial growth, che mical decomposition, sensory quality, or shelf life caused by the new containers. Chemical, microbiological, physical, and sensory changes i n fresh crab meat were monitored during 18 days of storage in ice and 13 days of storage refrigerated at 4 degrees C. ''Special'' blue crab meat, chosen for the study, is the least expensive commercial form of white crab meat. The crab meat was packaged in four retail containers: copolymer polyethylene cups with polyethylene snap-on lids, copolymer polyethylene cups with snap-on polyethylene lids fastened to the cup with heat-shrink low-density polypropylene seals, copolymer polyethyle ne cans with aluminum easy-open ends, and copolymer polypropylene cups with a tamper-evident pull-tab on the lid. Control samples packaged i n industry standard copolymer polyeth ylene cups maintained higher oxy gen levels than meat stored in tamper-evident containers. No consisten t differences in quality or shelf Life were detected among the contain ers. Market shelf life was limited to 6 days for meat held at 4 degree s C and 15 days for meat held at 0 degrees C. Sensory quality deterior ated 6 days earlier for crab meat held at 4 degrees C than meat held a t 0 degrees C. Collateral work showed that toxin production by Clostri dium botulinum neither occurred following 18 days of storage at 4 degr ees C nor after 15 days of storage at 10 degrees C. Definite spoilage occurred before any toxin production. The study suggests that blue cra b processors can safely use the new tamper- evident packaging, which h as little or no effect on product quality or shelf life. Processors ma y choose appropriate packaging options using price, packaging quality, market appearance, and ease of production as thr deciding criteria.