ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Crabmeat is processed commercially at 85°C and held at refrigeration temperatures in order to extend shelf life. It was the purpose of this investigation to examine both the anaerobic and aerobic microflora in crabmeat prior to pasteurization and after pasteurization and storage. Anaerobic bacteria from crabmeat were isolated, quantitated and identified using the VPI&SU anaerobic culture system. Unpasteurized crabmeat contained about lo6 to 107 anaerobes plus facultative aerobes /g and pasteurized crabmeat contained about 105 anaerobes plus facultative aerobes/g. After storage for 3 months at 3.3°C, counts increased to about 108 to 109/g. The majority of the isolates in both unpasteurized and pasteurized crabmeat were lactic acid producing, nonsporeforming, Gram positive rods. The lactic acid producing isolates from unpasteurized crabmeat produced hydrogen sulfide and grew at 37°C; however, after pasteurization, the isolates neither produced H2 S nor grew at 37°C. Heat resistance of the isolates was determined both in pH 7.20 phosphate. buffer and crabmeat homogenates (pH 7.26). Decimal reduction times in phosphate buffer at 55°C were about 2.5 mm for most isolates. No evidence was obtained that the isolates would survive pasteurization.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12557.x
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