Three types of packaging systems were compared for their influence on the storage stability (2 °C) of precooked and peeled red claw crayfish tails. Modified atmosphere packaging (MAP; with 80%CO2/10%O2/10%N2) almost totally inhibited the growth of aerobic bacteria and coliforms when compared with aerobic polyvinylchloride packaging (PVCP) and vacuum packaging (VP). MAP also prevented a pH rise, purge loss, and texture toughening or softening of stored red claw when compared with PVCP or VP (P<0.05). Lipid oxidation was minimal in all three packaging systems. Thus, MAP offers an attractive means to preserve the shelf life of precooked red claw stored under refrigerated retail display conditions.
|Number of pages||6|
|Journal||LWT - Food Science and Technology|
|State||Published - Nov 2008|
Bibliographical noteFunding Information:
The authors thank Dr. Carl Webster for supplying the red claw samples and Dr. Melissa Newman and Ms. Kabby Akers for advice on microbiological analysis. This research was funded, in part, by a USDA 1890 Institution Capacity Building Grant no. 2003-38814-13954.
- Modified atmosphere packaging
- Red claw crayfish
ASJC Scopus subject areas
- Food Science