This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Loaharanu, P. Articles by Lopez, A. Search for Related Content PubMed Articles by Loaharanu, P. Articles by Lopez, A. Agricola Articles by Loaharanu, P. Articles by Lopez, A.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1970 May; 19(5): 734-741
Copyright © 1970 American Society for Microbiology. All Rights Reserved.

Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake Mix

Department of Food Science and Technology, Virginia Polytechnic Institute, Blacksburg, Virginia 24061

ABSTRACT

The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F).

¹ Present address: Office of Atomic Energy for Peace, Bangkhen, Bangkok, Thailand.