Flake Freon immersion 



Lump 



Claw 



Flake^ 



" b 



Na blast 

 NCG process 



Bag 

 Bag 



V.P. 

 Bag 



V.P. 



V.P. 

 Bag 

 Bag 



V.P. 



V.P. 



V.P. 

 Bag 



V.P. 



V.P. 



6.8 



6.1 



5.4 

 5.5 



5.1 

 5.4 



5.1 

 6.4 

 5.3 



7. 



6. 



4.7 

 5.2 

 4.6 



3.0 



5.7 



7.0 



7.0 

 7.1 



6.1 



7.1 



6.8 



6.2 

 6.4 



' Crab meat dipped in a 2% monosodium glutamate (MSG) solution before freezing except for samples, footnoted 

 * and *> in first column, which were dusted with dry MSG. 



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

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



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

 while under vacuum. 



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

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



Tenox-6 is a commercial food-grade antioxidant 

 which according to the manufacturer, Eastman 

 Chemical Products, Inc., Kingsport, Tenn., con- 

 tains: 10% butylated hydroxyanisole (BHA), 

 10% butylated hydroxytoluene (BHT), 6% 

 propylgallate, 6% citric acid, 12% propylene 

 glycol, 28% corn oil, and 28% glyceryl mono- 

 oleate. 



Bacteriological Analyses 



Difco Plate Count Agar was used in the 

 total count determinations and Difco Violet 

 Red Bile Agar was used in the coliform count 

 determinations. Standard plate count tech- 

 niques (including incubation at 37° C for 48 

 hr) were used for both determinations. 



RESULTS AND DISCUSSION 



Monosodium Glutamate Dips or Dusts 



Panel evaluations of samples treated with 

 monosodium glutamate before freezing are 



given in Table II-l for samples held at 0° F 

 or —20° F and in Table II-2 for samples held 



Table II-2. — Organoleptic evaluation of blue crab meat 

 frozen by Freon immersion and stored on dry ice.' 



Chemical 

 treatment 



Overall taste results (9 point 



scale) after storing samples 



for indicated number of 



months '^ 



Flake meat samples dipped in indicated solution, frozen 

 and packaged in a polyethylene bag. 



" The rating system is ouUined in Figure 1-4. Based 

 on 23 separate evaluations (295 individual ratings), the 

 panel's average rating for overall taste in fresh crab meat 

 was 6.8 and its range was 6.4 to 7.4. 



18 



