Hi Everyone!
Can someone give me an idea on how to manage or control the "increase in tropomyosin in crab meat" in the manufacture of pasteurized canned crab meat? Thanks in advance.
Posted 03 September 2019 - 03:39 AM
Hi Everyone!
Can someone give me an idea on how to manage or control the "increase in tropomyosin in crab meat" in the manufacture of pasteurized canned crab meat? Thanks in advance.
Posted 09 September 2019 - 01:56 PM
Hi Joanne
The following text is taken from an FDA document and may be useful to you.
Pasteurization of Shellfish
Examples of pasteurized fishery products include pasteurized crabmeat, surimi-based analog products, and lobster meat.
Pasteurization is usually performed on fishery products after the product is placed in the hermetically sealed finished product container. For example, blue crab is pasteurized by placing containers of blue crab into a hot water bath tank for a minimum time and temperature, and then cooling them in ice water.
This pasteurization process may put such products at risk for recontamination after pasteurization from defective containers or contaminated cooling water. Therefore, certain controls (e.g., ensuring container seal integrity) are critical to ensuring food safety.
Pasteurization of Shellfish
The minimum time and temperature required to properly pasteurize two shellfish products are shown in the table below.
Product Temperature Time Blue crabmeat 185 °F 31 minutes Surimi-based products 194 °F 10 minutesPasteurization of Shellfish: Pathogens
Pasteurization of shellfish reduces:
Pasteurization of Shellfish: Crabmeat Example
An example of pasteurized shellfish is crabmeat.
Crabmeat is processed in different ways: fresh, pasteurized, and shelf stable. Traditionally, live crabs are cooked, and then the meat is hand-picked and packed in containers for market under refrigeration and sold as fresh crabmeat. The crabmeat may also undergo further heat treatment and be sold as a pasteurized product with an extended shelf life (6-18 months). Canned, commercially sterile product is also available.
Crab pasteurization was initially a means of extending the shelf life of this perishable product, and no target spoilage organisms or pathogens were identified. However, concerns about the presence of type E C. botulinum led to an increase of required times and temperatures for pasteurization.
Pasteurization of Shellfish: Oyster Example
Another example of pasteurized shellfish is oysters.
High pressurization processing, a techniques used in the meat and juice industries, was adapted for processing oysters in 1999. In this process, oysters are cleaned, washed, sorted and graded. They are then banded and placed in a stainless steel cylinder in preparation for the high-hydrostatic pressure of 45,000 pounds per square inch. After pressurization, the oysters are then shucked for half shell or packaged as banded oysters.
Pasteurization of Shellfish: Critical Control Points
The critical control points for pasteurization of shellfish may include:
Ref: https://www.accessda..._05_summary.htm:
Kind regards
Dr Humaid Khan
Managing Director
Halal International Services
Australia
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Posted 04 October 2019 - 03:53 AM
Hi Everyone,
I am new to seafood industry specifically pasteurized crab meat processing. As we are planning to apply for BRC8 Certification this year, I would like to ask that as a single allergenic manufacturing company (i.e. we only produce pasteurized crab meat), what are the other allergen controls that we should be implementing aside from the following:
- Receiving or Supplier Control (ensure that processing aids, other ingredients, chemicals for food contact surfaces and incidental food contact surfaces are free from allergenic materials so as to avoid undeclared allergen hazard in our product; supplier to provide Allergen Declaration Statement of supplied materials, Receiving personnel to review allergen information of supplied and receiving incoming material, receiving personnel to review "label" in final product packaging of pasteurized crab meat (ensure that it contains appropriate allergen declaration statement)
- Training of Personnel and Personnel practices
- train personnel to follow proper hand washing before and after eating; separate canteen area in a different buulding from production and warehouses and provide handwashing area or not allowing personnel and/or canteen in bringing or cooking allergenic foods such as nuts, eggs, soy, etc.
- educate personnel with the Allergen COntrol Program
Can you give me inputs or ideas for this? Thanks a lot for your help. :)
Edited by Charles.C, 04 October 2019 - 07:28 AM.
post moved
Posted 04 October 2019 - 07:33 AM
Kind Regards,
Charles.C
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