CONTENTS 



Page 



I. Preservation by Freezing 



Introduction 1 



Materials 2 



Types of blue crab meat 2 



Freezing of blue crab meat 2 



Other methods of preservation 4 



Methods of packaging and storage 5 



Organoleptic evaluation 5 



Results and Discussion 5 



Evaluation of taste-panel consistency 5 



Comparison of freezing rates 6 



Comparison of different freezing methods 7 



Comparison of two packaging methods 8 



Comparison of tyi^es of blue crab meat 8 



Summary and conclusions 8 



Acknowledgments 11 



Literature cited 11 



II. Effect of chemical treatments on acceptability 



Introduction 15 



Materials and methods 17 



Dipping treatment 17 



Spray (glazing) procedure 17 



Chemical preservative solutions used 17 



Bacteriological analyses 18 



Results and Discussion 18 



Monosodium glutamate dips or dusts 18 



Ascorbic acid dips 19 



Condensed phosphate, salt, and citrate dips 20 



Sodium nitrite dip 20 



Various combinations of dip and spray solutions 21 



Comparison of freezing with other preservations methods . 22 



Summary and conclusions 23 



Acknowledgments 24 



Literature cited 24 



111 



