Principles of Pasteurization and Minimally Processed Seafoods

Hackney, Cameron R.; Rippen, Thomas E.; Ward, Donn R.

doi:10.1007/978-1-4615-3926-1_14

Cited by 2 publications

(2 citation statements)

References 20 publications

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“…Can center and water bath temperatures were periodically recorded every 1 min using the thermocouple assembly fitted in the cold spots during the process. The process F 0 values were calculated for each time-temperature combination using the Hackney et al [20] equation:…”

Section: F 0 Value Determinationmentioning

confidence: 99%

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Pathak

Shakila

Jeyasekaran

et al. 2023

Journal of Food Processing and Preservation

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Pasteurized hard-shell blue swimming crabs (Portunus pelagicus) are widely popular in the United States, while soft-shell crabs are rich in minerals and are often discarded as waste or sold at a substantially low price in the market. Pasteurization time-temperature is standardized for soft-shell crabs processed together with hard-shell crabs. This study was undertaken to develop a pasteurization process for soft-shell crabs together with hard-shell crabs. Precooking time and temperature evaluated for soft-shell crabs based on sensorial analysis yield and drip loss indicated that the heat process at 100°C for 5 min gave higher yield (82%) and lower drip loss (14%). Soft-shell crabs were processed together with hard-shell crabs at three different ratios, viz., 30 : 70, 40 : 60, and 50 : 50. The pasteurization process was employed at seven time-temperature combinations, viz., 83-84°C for 150 min and 160 min, 84-85°C for 140 and 150 min, 85-86°C for 130 min and 140 min, and 86-87°C for 120 min. Crabs processed at a 30 : 70 ratio had a higher sensory score (4.95), and pasteurization at 83-84°C for 150 yielded the best quality product. The total process time ( F value) determined by the heat penetration study was 58.25 min. Shelf-life stability studies revealed that TVB-N values were higher in those processed at a 50 : 50 ratio and process temperatures greater than 83-84°C but never exceeded in those processed at a 30 : 70 ratio, the permissible limit. Total aerobic bacteria remained low for 1 to 2 log cfu/g correlating well with sensory analysis. Soft-shell crabs can therefore be processed together with hard-shell crabs at a ratio of 30 : 70 and pasteurized at 83-84°C for 150 min with a shelf-fish of 6 months at 2°C without any loss in quality. The standardized process will enable crab processors to use soft-shell crab meat in addition to hard-shell crab meat, which is currently discarded.

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Section: F 0 Value Determinationmentioning

confidence: 99%

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Pathak

Shakila

Jeyasekaran

et al. 2023

Journal of Food Processing and Preservation

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“…These values must be considered as approximate because the data were not corrected for the minimal come-up and cool-down times. The Z values were calculated for some strains using D 47 and D 50 values (5).…”

Section: Cold Temperature Studiesmentioning

confidence: 99%

Cold Storage and Mild Heat Treatment as Processing Aids to Reduce the Numbers of Vibrio vulnificus in Raw Oysters

Cook

Ruple

1992

Journal of Food Protection

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Pure cultures of Vibrio vulnificus held at temperatures of 4 and 0°C underwent a time-dependent decrease in number of recoverable cells. A similar pattern of decreasing numbers was observed with naturally occurring V. vulnificus in cold stored shellstock oysters and shucked oyster meats. The time required for the bacterium to reach undetectable levels (MPN <3/g) may exceed the usual storage life of 14 d for shucked oyster meats and 21 d for shellstock oysters. Freezing and storage of pure cultures of V. vulnificus at −20°C reduced the number of culturable cells more quickly than did holding the cultures at 0°C. However, the organism was cultured from oysters frozen at −20°C for 12 weeks. While cold storage reduced the numbers of V. vulnificus in oysters, such treatment cannot be relied upon to eliminate the organism. Exposure to temperatures above 45°C causes death of V. vulnificus. Decimal reduction times at 47°C for 52 strains averaged 78 s (SD ± 30 s), and D50 values for 18 of the hardiest strains averaged 39.8 s (SD ± 12.2 s). Heating oysters for 10 min in water at 50°C proved adequate to reduce V. vulnificus to a nondetectable level. This treatment does not impart a noticeable cooked appearance or taste to the oysters and may be employed as a strategy to improve the safety of raw oysters.

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Principles of Pasteurization and Minimally Processed Seafoods

Cited by 2 publications

References 20 publications

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Cold Storage and Mild Heat Treatment as Processing Aids to Reduce the Numbers of Vibrio vulnificus in Raw Oysters

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