2% sodium glutamate Pasteurized 



2% sodium acid pyrophosphate 



1% sodium nitrite 



1% sodium citrate plus 



5% sodium chloride 



2% sodium glutamate 



2% sodium acid pyrophosphate 



1% sodium nitrite 



1% sodium citrate plus 



5% sodium chloride 



3% ascorbic acid 



2% sodium acid pyrophosphate 



2% Tenox-6 spray 



' Vacuum-packed flake meat stored at 34° F (heat pasteurized and heat sterilized samples) or at ambient 

 (room) temperature (freeze-dried samples). 



' Meat samples dipped into solution indicated except last sample which received a spray of Tenox-6 

 solution. 



^ The rating system is outlined in Figure 1-4. Bast-d on 23 separate evaluations (295 individual ratings), 

 the panel's average rating for the overall taste of fresh crab meat was 6.8 and its range was 6.4 to 7.4. 



these samples were stored at — 20° F, a storage 

 temperature which is more suitable than 0° F 

 to prolong the useful shelf life of crab meat 

 for several months. 



Since ■ — 20° F storage conditions are not 

 always obtainable in commercial practice, an 

 investigation of the merits of glazing cryogen- 

 ically frozen crab meat for storage at 0° F ap- 

 pears worthwhile. 



ACKNOWLEDGMENTS 



John J. Powell and George M. Knobl, Na- 

 tional Marine Fisheries Service, College Park, 

 Md., provided facilities for part of the exper- 

 imental work and shipped crab meat samples 

 to FMC Laboratories during this investigation. 



Financial support was received from the Na- 

 tional Marine Fisheries Service under contract 

 number 14-17-0007-968. 



LITERATURE CITED 



ANDERSON, K., and C. E. DANIELSON. 



1961. Storage changes in frozen fish. A compar- 

 ison of objective and subjective tests. Food 

 Technol. 15(2): 55-57. 



BANKS, A. 



1951. The freezing and cold storage of herrings. 

 Mod. Refrig. 54(4): 96-98. 

 BAUERNFEIND, J. C, E. G. SMITH, and G. F. 

 SIEMERS. 



1951. Commercial processing of frozen fish with 

 ascorbic acid. Food Technol. 5(6): 254-260. 

 BURT, J. R., G. M. DREOSTI, N. R. JONES, J. H. 

 KELMAN, I . McDonald, J. MURRAY, C. K. 

 SIMMONDS, and G. D. STROUD. 



1968. The handling of Cape hake. Fishing News 

 International 7(6): 39-42. 



BYRD, G. C. 



1951. Method of keeping the meat of shellfish in 

 a fresh condition. U.S. Patent 2,546,428. 



COMMERCIAL FISHERIES REVIEW. 



1952. Freezing and storing Alaska shrimp and 

 Dungeness crab. Commer. Fish. Rev. 14(10) : 26. 



DASSOW, J. A. 



1950. Freezing and canning king crab. U.S. Fish 

 Wildl. Serv., Fish. Leafl. 374, 9 p. 

 DYER, W. J. 



1969. Eff^ect of brining and polyphosphate on 

 yield and quality. In Rudolf Kreuzer (editor), 

 Freezing and irradiation of fish, p. 167-171. 

 Fishing News (Books) Ltd., London, England. 



DYER, W. J., H. BROCKERHOFF, R. J. HOYLE, 

 and D. L ERASER. 



1964. Polyphosphate treatment of frozen cod. 1. 

 Protein extractability and lipid hydrolysis. J. 

 Fish. Res. Bd. Can. 21(1): 101-106. 



24 



