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Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake Mix

机译：罐装，巴氏杀菌蟹肉混合物的细菌学和保质期特征

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The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F).
机译：研究了在各种温度下储存的巴氏杀菌罐装蟹饼混合物产品的细菌变质特性。巴氏灭菌过程中存在大量中温和嗜温细菌。当产品分别在30 C（86 F）和18 C（64 F）下存储时，芽孢杆菌和微球菌占主导地位，而产碱菌则在2 C（36 F）下占主导地位。发现该产品不含大肠杆菌。细菌计数，三甲胺氮，挥发性还原物质和氨的测定被评估为产品的质量指标。当产品储存于30 C（86 F）时，细菌计数，挥发性还原物质值和感官测试之间密切相关。产品的货架期在2 C（36 F）下约为6个月，在18 C（64 F）上约为4天，在30 C（86 F）上约为27小时。

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