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

Microbiological quality of fresh (not pasteurized) crab meat stored at 4°C in a 340 g (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/m 2 /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). Oxygen and CO 2 in the package headspace was significantly different between container types (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