Abstract
Three types of packaging systems were compared for their influence on the storage stability (2 °C) of precooked and peeled red claw crayfish tails. Modified atmosphere packaging (MAP; with 80%CO 2/10%O 2/10%N 2) almost totally inhibited the growth of aerobic bacteria and coliforms when compared with aerobic polyvinylchloride packaging (PVCP) and vacuum packaging (VP). MAP also prevented a pH rise, purge loss, and texture toughening or softening of stored red claw when compared with PVCP or VP ( P<0.05). Lipid oxidation was minimal in all three packaging systems. Thus, MAP offers an attractive means to preserve the shelf life of precooked red claw stored under refrigerated retail display conditions.
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