. Commercial fisheries review. Fisheries; Fish trade. 34 COMMERCIAL FIStffiRIES REVIEW Vol. 14, No. 12a Variation in quality within identical samples was of minor importance. Thus, refreezing king-crab meat that has been cooked and stored frozen in the shell is of limited practicability. SUMMABY King crabs obtained by trawling near Amak Island in the Bering Sea were butch- ered, cooked, packaged by various methods, frozen, and stored temporarily aboard a mothership. At port, the pack was trans- ferred to frozen storage ashore. Samples were then withdrawn at intervals and judged as to colo
. Commercial fisheries review. Fisheries; Fish trade. 34 COMMERCIAL FIStffiRIES REVIEW Vol. 14, No. 12a Variation in quality within identical samples was of minor importance. Thus, refreezing king-crab meat that has been cooked and stored frozen in the shell is of limited practicability. SUMMABY King crabs obtained by trawling near Amak Island in the Bering Sea were butch- ered, cooked, packaged by various methods, frozen, and stored temporarily aboard a mothership. At port, the pack was trans- ferred to frozen storage ashore. Samples were then withdrawn at intervals and judged as to color, flavor, and texture. Color and flavor were determined organoleptical- ly; texture was determined by means of a tenderometer. The studies indicate that king-crab meat has good storage character- istics »^en held at 0° fig. 7 - effect of storing frozen cooked king crab: whole legs in the shell (a), picked meat from the large segment of the legs pack- ED IN TIN CONTAINERS (d), AND PICKED MEAT FROM THE TWO SMALLER SEGMENTS OF THE LEGS PACKED IN TIN CONTAINERS (e). Crab meat wrapped in (MSAT) cello- phane and stored at 0° F. remained pala- table for nine months before becoming un- desirably tough. Cooked crab legs that had been frozen, ice-glazed, packed in untreated fiberboard cartons, and stored at 0° F. also remained palatable for nine months. Flavor and color were not limit- ing factors for either of these two meth- ods of packaging. Crab meat packaged in hermetically- sealed tin containers and stored at 0° F. was palatable for twelve months. Cover- ing the crab meat with 1-percent or 3-per- cent salt solution prior to sealing the tin containers delayed the onset of toughening but did not extend storage FIG. 8 - EFFECT OF STORING FROZEN KING-CRAB MEAT (c), AND REFROZEN KING-CRAB MEAT (f): BOTH PACKED IN TIN. life beyond the twelve-month period because off-flavors Please note that these images are extracted from scanned page images that may have been digit
Size: 1204px × 2075px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., book, bookcentury1900, booksubjectfisheries, booksubjectfishtrade
