Table 11-9. — Results of bacteriological examinations on blue crab meat samples. 



' Description to abbreviations: 



MSG = 2'r monosodivmi glutamate solution 



Ascorbic = 3'f ascorbic acid solution 



TPP-NaCl := Solution containing 10% sodium tripolyphosphate plus 2% sodium chloride 



SAPP = 2% sodium acid pyrophosphate solution 



Nitrite =1% sodium nitrite solution 



NaCl-citrate = Solution containing 5% sodium chloride and 1% sodium citrate 

 " Sample frozen by immersion in Freon 12 before storage. 

 ^ Sample heat-pasteurized before storage. 

 ' Sample heat-sterilized before storage. 



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