Composition and Pesticide and Herbicide Residue Analysis of Fresh and 40-Year-Old Pasteurized Blue Crab (Callinectes sapidus) Meat

1991 ◽  
Vol 54 (4) ◽  
pp. 298-301 ◽  
Author(s):  
N. R. REDDY ◽  
G. J. FLICK ◽  
G. C. ARGANOSA ◽  
R. W. YOUNG
Keyword(s):  
Amino Acids ◽  
Blue Crab ◽  
Callinectes Sapidus ◽  
Residue Analysis ◽  
Amino Acid Content ◽  
Major Protein ◽  
Herbicide Residue ◽  
Protein Amino Acids ◽  
High Concentrations ◽  
Crab Meat

Fresh and 40-year-old pasteurized blue crab (Callinectes sapidus) meat was analyzed for proximate composition, mineral, heavy metal, and amino acid content and volatiles concentration and possible pesticide and herbicide residue levels. Both fresh and 40-year-old meat had similar proximate compositions. The 40-year-old crab meat contained high levels of iron, manganese, copper, and heavy metals compared to the fresh. Recovery of total amino acids was lower from the 40-year-old meat. Aspartic acid, glutamic acid, leucine, lysine, and arginine were the major protein amino acids of fresh and 40-year-old crab meat. The 40-year-old meat contained high concentrations of ethanol and trimethylamine compared to the fresh. No herbicide residues were detected in either of the products. Decomposition products of pesticide DDT were detected at very low levels only in the 40-year-old crab meat.

Pressure-Induced Germination and Inactivation ofBacillus cereusSpores and Their Survival in Fresh Blue Crab Meat (Callinectes sapidus) During Storage

2008 ◽  
Vol 17 (3) ◽  
pp. 322-337 ◽  
Author(s):  
Kannapha Suklim ◽  
George J. Flick ◽  
Dianne Wall Bourne ◽  
L. Ankenman Granata ◽  
Joseph Eifert ◽  
...  
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Crab Meat

scholarly journals Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

2010 ◽  
Vol 122 (3) ◽  
pp. 930-935 ◽  
Author(s):  
Paul J. Sarnoski ◽  
Sean F. O’Keefe ◽  
Michael L. Jahncke ◽  
Parameswarakumar Mallikarjunan ◽  
George J. Flick
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Blue Crab ◽  
Callinectes Sapidus ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Crab Meat

The Oocytes of the Goby Pomatoschistus minutus. III. Determination of Amino Acid Component

1980 ◽  
Vol 35 (11-12) ◽  
pp. 1094-1095
Author(s):  
Rüdiger Riehl
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Acid Component ◽  
Pomatoschistus Minutus ◽  
Protein Amino Acids ◽  
Amino Acid Component

Abstract The oocytes of the marine goby Pomatoschistus minutus were analyzed for their amino acid content. Most of the amino acids exist as protein, only a little part is free or peptide-bound. Among the protein-bound amino acids, high levels of glutamic acid, proline, alanine, aspartic acid, valine and leucine were detected. These represent more than 60% of the protein amino acids. Among the free acids, glutamic acid, serine and alanine, are dominant. There are no certain proofs of the occurrence of peptide pools in the oocytes of Pomatoschistus minutus.

THE APPLICATION OF PLASTIC CONTAINERS FOR PACKING AND PASTEURIZING MEAT OF THE BLUE CRAB (CALLINECTES SAPIDUS)1

1966 ◽  
Vol 29 (7) ◽  
pp. 218-221 ◽  
Author(s):  
C. W. Flynn ◽  
M. C. Tatro
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Bacteriological Examination ◽  
Flavor Evaluation ◽  
Significant Difference ◽  
Product Protection ◽  
Crab Meat ◽  
And Control ◽  
Plastic Containers ◽  
Control Samples

Summary Sixteen-ounce portions of regular grade crab meat were packed and pasteurized in hermetically sealed rigid polypropylene “Indeplas” 307 × 400 containers. Meat from the metal and plastic containers was evaluated periodically for six months. The plastic containers gave overall product protection equal to the metal cans. Some brittleness was experienced with the plastic containers when handled roughly at refrigerated temperatures. Appearance and flavor evaluation of experimental and control samples within each treatment resulted in no significant difference until approaching four months storage. At four months and thereafter, the meat from the plastic containers appeared whiter and imparted a sweeter, more natural flavor than the control samples packed in metal containers. A preference was observed for appearance and flavor of meat processed at 185 F over that processed at 190 F. Above 190 F the meat exhibited a greyish cast and a slightly cooked flavor. Texture evaluation data indicated no significant change throughout the storage testing. Bacteriological examination indicated that the contents in both containers should be processed 110 min at 185 F for adequate pasteurization. The metal containers, due to their increased diameter, exhibited a slightly slower come-up time.

Inhibition of Vibrio parahaemolyticus 04:K11 by Butylated Hydroxyanisole

1977 ◽  
Vol 40 (8) ◽  
pp. 549-551 ◽  
Author(s):  
M. C. ROBACH ◽  
L. A. SMOOT ◽  
M. D. PIERSON
Keyword(s):  
Blue Crab ◽  
Vibrio Parahaemolyticus ◽  
Callinectes Sapidus ◽  
Butylated Hydroxyanisole ◽  
Crab Meat

Vibrio parahaemolyticus (04:K11) was grown at 35 C in trypicase soy broth containing an additional 2.5% NaCl (TSBS; pH 7.0) and in a homogenate of blue crab meat (Callinectes sapidus) (pH 7.0) containing various amounts of butylated hydroxylanisole (BHA). Growth in TSBS was inihibited by 50 ppm of BHA while 400 ppm BHA was required to inhibit growth in the crab meat homogenate.

A food web analysis of the juvenile blue crab, Callinectes sapidus , using stable isotopes in whole animals and individual amino acids

Oecologia ◽  
1999 ◽  
Vol 120 (3) ◽  
pp. 416-426 ◽  
Author(s):  
Matthew S. Fantle ◽  
Ana I. Dittel ◽  
Sandra M. Schwalm ◽  
Charles E. Epifanio ◽  
Marilyn L. Fogel
Keyword(s):  
Amino Acids ◽  
Stable Isotopes ◽  
Food Web ◽  
Blue Crab ◽  
Callinectes Sapidus

A Predictive Model for the Growth of Listeria monocytogenes in Commercial Blue Crab (Callinectes sapidus)

2017 ◽  
Vol 80 (11) ◽  
pp. 1872-1876
Author(s):  
Salina Parveen ◽  
Channel White ◽  
Mark L. Tamplin
Keyword(s):  
Listeria Monocytogenes ◽  
Blue Crab ◽  
Callinectes Sapidus ◽  
Lag Phase ◽  
Published Data ◽  
Predictive Tool ◽  
Phase Duration ◽  
Primary Model ◽  
Increasing Temperature ◽  
Crab Meat

ABSTRACT During the processing and handling of commercial blue crab (Callinectes sapidus), Listeria monocytogenes can potentially contaminate cooked meat and grow to hazardous levels. To manage this risk, predictive models are useful tools for designing and implementing preventive controls; however, no model specific for blue crab meat has been published or evaluated. In this study, a cocktail of L. monocytogenes strains was added to pasteurized blue crab meat, which was incubated at storage temperatures from 0 to 35°C. At selected time intervals, L. monocytogenes was enumerated by direct plating onto modified Oxford agar. A primary model was fitted to kinetic data to estimate the lag-phase duration (LPD) and growth rate (GR). Listeria monocytogenes replicated from 0 to 35°C, with GR ranging from 0.004 to 0.518 log CFU/h. Overall, the LPD decreased with increasing temperature, displaying a maximum value of 187 h at 0°C; however, this trend was not consistent. The LPD was not detected at 10°C, and it occurred inconsistently from trial to trial. A secondary GR model (R2 = 0.9892) for pasteurized crab meat was compared with the L. monocytogenes GR in fresh crab meat, demonstrating bias and accuracy factors of 0.98 and 1.36, respectively. The model estimates varied from other published data and models, especially at temperatures ≥5°C, supporting the need for a specific predictive tool for temperature deviations.

PROTEIN AND NONPROTEIN NITROGEN CONTENTS OF SOME OILSEEDS AND PEAS

1973 ◽  
Vol 53 (3) ◽  
pp. 651-657 ◽  
Author(s):  
R. S. BHATTY ◽  
F. W. SOSULSKI ◽  
K. K. WU
Keyword(s):  
Amino Acids ◽  
Carthamus Tinctorius ◽  
Appreciable Amount ◽  
Amide Nitrogen ◽  
Nonprotein Nitrogen ◽  
Dilute Sodium Hydroxide ◽  
Protein Amino Acids ◽  
Pea Proteins ◽  
High Concentrations ◽  
Nitrogen Contents

Nonprotein nitrogen (NPN) was extracted from seven species of oilseeds and three cultivars of peas (Pisum sativum L.) by three methods. Method 1 was extraction of meal nitrogen with dilute sodium hydroxide and removal of alkali-soluble proteins by trichloroacetic acid (TCA) precipitation. Methods 2 and 3 were extractions of meal nitrogen with 70% ethanol and 1% TCA, respectively. The three solvents extracted vastly different quantities of nitrogen from the meals. Method 3 gave the highest values for NPN followed by methods 1 and 2 in that order. The nitrogen extracted by ethanol was probably the true NPN content of the meals because of the lack of solubility of oilseed and pea proteins in this solvent. The oilseed meals contained more amide nitrogen than the peas. None of the meals contained any significant quantities of nitrate nitrogen. Amino acid analysis of NPN fractions of meals obtained by method 1 showed the oilseed meals and peas to contain, in free state, all the protein amino acids except cystine or an appreciable amount of methionine. The NPN fractions of the meals contained, except in safflower (Carthamus tinctorius L.), high quantities of ammonia, glutamic, and aspartic acids. Safflower NPN fraction contained, in addition to ammonia, more proline and alanine than glutamic and aspartic acids. Mustard (Brassica juncea Coss.) and pea NPN fractions also contained high concentrations of arginine. The other protein amino acids were present in trace or relatively small concentrations. The major conclusion drawn from the data was that the NPN of the seed species used in the study was highly variable and depended on the method and solvent of extraction.

A Comparison of Different Processing Methods for Picked Blue Crab (Callinectes sapidus)

2005 ◽  
Vol 68 (2) ◽  
pp. 360-365 ◽  
Author(s):  
I. ARTHUR SENKEL ◽  
BEVERLY JOLBITADO ◽  
ERIN M. BUTLER ◽  
THOMAS E. RIPPEN
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Fecal Coliforms ◽  
Plate Count ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Meat Samples ◽  
Crab Meat ◽  
And Staphylococcus Aureus

Five methods for producing picked crab meat from cooked blue crab (Callinectes sapidus) were evaluated for internal food temperatures and bacterial numbers at various process points. Whole shell-on crabs, crab cores (“backed” crabs with carapace removed), and crab meat samples were analyzed for standard plate count, total coliforms, fecal coliforms, Escherichia coli, and Staphylococcus aureus. For three of the processes, crabs were backed and washed a substantial time before picking; one of the processes used an ice slush dip to cool cooked crabs. Except for a single crab sample, bacteria were not isolated from crab and core samples. Standard plate count, E. coli, and S. aureus in crab meat samples from the different processes were statistically the same. Bacterial numbers in fresh picked crab meat samples exposed to an ambient temperature of 20 to 21.1°C for 1.5 and 3.5 h and stored at 1°C for 3 to 4 days and 7 to 8 days did not significantly differ (P < 0.05).

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