Evaluation of Packaging Alternatives for Fresh and Pasteurized Crab Meat

Blue crab processors need packaging options for fresh and pasteurized crab meat that reduce processing and packaging costs, improve quality, safety, and shelf life, and accommodate smaller portion sizes. Traditional fresh and pasteurized crab meat containers are 16 oz polyethylene cups and 16 oz steel cans, respectively. Processors have been presented with a number of new commercial options for the packaging of both fresh and pasteurized crab meat. Little data is available to processors that would permit an objective evaluation of the effects of the new packaging materials on pasteurized or fresh picked crab meat stored on ice or at refrigerated temperatures. The following is a preliminary report of a continuing study to determine the effectiveness of commercial packaging materials on the quality, shelf life, and safety of fresh and pasteurized crab meat.