Abstract
Moderate temperature thermal processing is used to extend the refrigerated shelf life of certain prepackaged seafoods. The relatively mild heating conditions results in color, texture, and flavor characteristics that are similar to those of “fresh” products, but with greatly extended shelf life. Although almost any seafood can be moderately heat processed, only smoked fish, crawfish tail meat, and crabmeat have received significant attention. The U.S. experience in moderate temperature thermal processing of seafoods is based largely on processing of meat from the blue crab (Calinectes sapidus). As a consequence, this chapter focuses primarily on principles associated with pasteurization of crabmeat, especially as they impact the product’s microbiology; however, these principles also apply to other minimal processing techniques.
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Hackney, C.R., Rippen, T.E., Ward, D.R. (1991). Principles of Pasteurization and Minimally Processed Seafoods. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_14
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DOI: https://doi.org/10.1007/978-1-4615-3926-1_14
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