RADIATION PRESERVATION OF CRAB MEAT, SHRIMP AND OYSTERS
Technical Report
·
OSTI ID:4837969
Cooked and raw forms of crab meat, shrimp, and oysters were irradiated and stored at three temperatares: 5, 35, and 70 to 80 deg F. Data indicated that cooked crab cakes are not much improved by either pasteurization or sterilization doses when stored at room temperatures or at 35 deg F. Studies showed that the storage time of raw peeled and deveined shrimp could not be increased by pasteurization or sterilization treatment. Flavor of the products was affected but not identically to individual taste panel members. (M.C.G.)
- Research Organization:
- Fish and Wildlife Service. Fishery Technological Lab., College Park, Md.
- NSA Number:
- NSA-15-028899
- OSTI ID:
- 4837969
- Report Number(s):
- NP-10582
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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