Commercial Methods for Pasteurizing Crab Meat in Cans
Harini R.*
Dept. of Fish Process Engineering, College of Fisheries Engineering, TNJFU, Nagapattinam, Tamil Nadu (611 002), India
Manimehalai N.
Dept. of Fish Process Engineering, College of Fisheries Engineering, TNJFU, Nagapattinam, Tamil Nadu (611 002), India
Rathnakumar K.
Dept. of Fish Process Engineering, College of Fisheries Engineering, TNJFU, Nagapattinam, Tamil Nadu (611 002), India
DOI: NIL
Keywords: Cans, Crab meat, Pasteurization, Ready to eat
Abstract
Crab meat industries are one of the seafood processing industries that have been successfully evolving currently. So, making crab meat available throughout the year with nominal cost range is the major aim for the crab processing sector. It is then achieved by packing cooked crab meat in cans and pasteurizing the packed crab meat at 85 °C. Pasteurization of crab meat in cans is a successful technique that has been followed in industries. In this study, the traditional method of crab meat pasteurizing, their conditions and their difficulties are discussed.
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Reference
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