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  • Blackwell Publishing Ltd  (5)
  • 1
    Electronic Resource
    Electronic Resource
    Essential Elements in Raw, Boiled, Steamed and Pasteurized Crabmeat (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives were (1) to determine and compare the content of 16 essential elements in fresh, boiled, steamed, and pasteurized crabmeat, and (2) to determine the effect of boiling, steaming, and pasteurizing on the retention of those elements. Atomic absorption spectrophotometry was used. The element content of each crabmeat product was compared statistically. Percentages of RDA's for the elements determined show that raw, boiled, steamed, and pasteurized crabmeat are excellent sources of Cu, P, Na, and Zn, and good sources of Ca, Fe, Mg, and K. Retention of elements in the processed samples ranged from 69–201%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03007.x
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  • 2
    Electronic Resource
    Electronic Resource
    Essential Elements in Oysters (Caassostrea virginica) as Affected By Processing Method (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this work was to evaluate the effect of three processing methods currently used in the commercial processing of oysters on the concentration of 15 essential elements in oysters. The processing methods evaluated were: traditional hand shucking, steam tunnel, and retorting. Significant differences were observed in the retention of some of the essential elements as the result of processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05060.x
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  • 3
    Electronic Resource
    Electronic Resource
    Determination of Equivalent Processes for the Pasteurization of Crabmeat in Cans and Flexible Pouches (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Equivalent processes were determined for the pasteurization of crabmeat, from the blue crab (Callinectes sapidus), in cans and flexible pouches containing 113.5g, 227.0g, and 454.0g of product. F185 values were calculated for z values of 8, 10, 12, 14, 16, 18, 20, and 22. Based on the heating characteristics of the traditional container used for pasteurized crabmeat (401 × 301), equivalent processes for nontraditional containers were determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10380.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sodium Content of Oysters (Crassostrea virginica) and the Effect of Processing Method (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The issue of the sodium content of foods and the labeling of food products as to their sodium content has become the target for legislative debate. Oysters, processed by three methods currently employed within the oyster processing industry, were analyzed for sodium content using atomic absorption spectrophotometry. Significant differences in the sodium levels were observed among the processes. Indications were that the variations observed were in part due to the viability of the mollusk during processing. The data indicate that it would be a significant problem for the oyster industry to declare in the label sodium content within a reasonable limit of certainty.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09161.x
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  • 5
    Electronic Resource
    Electronic Resource
    THE MICROFLORA OF UNPASTEURIZED AND PASTEURIZED CRABMEAT (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    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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