Table 1-2. — Organoleptic evaluation of preserved blue crab meat. 



' "Bag" refers to a polyethylene bag without vacuum while "V. P." refers to a three-ply laminate package heat-sealed 

 while imder vacuum. 



' The rating system is oudined in Figure 1-4. Based on 23 separate evaluations (295 individual ratings), the panel's 

 average rating for overall taste was 6.8 and its range was 6.4 to 7.4 for fresh crab meat. 



" Samples obtained from crabs caught near the Virginia coast (high-salinity water). Other samples from crabs 

 caught in the Chesapeake Bay (low-salinity water). 



DASSOW, J. A., S. R. POTTINGER, and J. A. 

 HOLSTON. 



1956. Refrigeration of fish. Part 4. Prepara- 

 tion, freezing and cold storage of fish, shellfish 

 and precooked fishery products. U.S. Fish Wildl. 

 Serv., Fish. Leafl. 430, 124 p. 

 DASSOW, J. A., L. G. McKEE, and R. W. NELSON. 

 1962 Development of an instrument for evalu- 

 ating texture of fishery products. Food Technol. 

 16(3) : 108-110. 

 EARLY, J. C. 



1967. Spoilage of crabmeat. M. Sc. thesis, Univer- 

 sity of Nottingham, Nottingham, England, 146 p. 

 ELLIOTT, H., and E. W. HARVEY. 



1951. Biological methods of blood removal and 



their effectiveness in reducing discoloration in 

 canned Dungeness crab meat. Food Technol. 

 5(4): 163-166. 



FARBER, L., and P. LERKE. 



1968. A study of pasteurization as a means of ex- 

 tending the low-temperature storage life of Dun- 

 geness crab and shrimp. Final Report, Tech- 

 nical Assistance Project Nos. 07-6-09102 and 

 99-6-09031, U.S. Department of Commerce, 39 p. 



FELLERS, C. R. 



1936. Canning of crab meat. U.S. Patent 

 2,027,270. 



FERNANDEZ-FLORES, E., and H. SALWIN. 



1968. Note on determination of ammonia in sea- 

 food. J. Ass. Offic. Anal. Chem. 51 (5) : 1109-1110. 



12 



