on dry ice. Only the results for overall taste 

 are presented in these tables since monosodium 

 glutamate is known principally for its effect 

 on the taste of foods and the ratings for ap- 

 pearance, odor, and texture on these samples 

 were not significantly different from those re- 

 ceived by control samples (Strasser et al., 

 1971). 



It is quite evident from these i-esults that 

 the temperature of frozen storage is a more 

 important consideration than the method of 

 packaging for these storage periods. A com- 

 parison of these results with evaluations of 

 samples which received the same freezing, 

 packaging, and storage treatments but were 

 not treated with monosodium glutamate (Stras- 

 ser et al., 1971), suggests that treatment with 



this chemical did not significantly improve the 

 taste of these samples. 



Ascorbic Acid Dips 



Panel evaluations of samples dipped in a 1 % 

 or a S'^c solution of ascorbic acid before freez- 

 ing are given in Table II-3 for samples held 

 at 0° F or —20° F and in Table II-2 for. samples 

 held on dry ice. Although ratings for appear- 

 ance, odor, and texture were also obtained, the 

 results for overall taste presented in these 

 tables are sufficient for this discussion. 



In general, these ascorbic acid treatments 

 depressed quality of the samples rather than 

 enhanced it. Samples treated with ascorbic 

 acid tended to receive the lowest ratings in com- 

 parison with samples which received other 

 chemical treatments. 



Table II-3. — Organoleptic evaluation of blue crab meat dipped in ascorbic acid solution before frozen storage.' 



' First four samples dipped in 1% ascorbic acid solution; other samples dipped in 3% ascorbic acid solution. 



^ 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 6.4 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. 



' Not tasted because of poor appearance and ofF-odor. 



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

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



° Crab meat placed in package before freezing in stiU air at —20° F. 



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