Crab is the largest species by value harvested in the United States, with a total landing value of $650 million. Blue crab (Callinectes sapidus) is a species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. Presently the US blue crab processing industry sells crabmeat in three basic forms: fresh crabmeat, pasteurized crabmeat, and frozen crabmeat. By far “Fresh” is the most desirable form of crabmeat. However, fresh crabmeat has a limited shelf life.
In order to extend fresh crabmeat’s shelf life, we investigated different packaging and HPP treatments to identify the optimal packaging and process conditions. Live blue crabs were pressure-cooked at ≥115°C for 4-6 min. Over 100 kg of crabmeat were handpicked and packed in plastic containers, then subjected to HPP treatment and stored at 4°C. Container integrity and water leakage issues were examined by observation along with weight comparison, before and after HPP treatment. The shelf life of crabmeat, with and without HPP treatments, was examined via sensory evaluations and microbiological tests. Results show that polypropylene containers sealed with OTR 10k film could stand high pressure without water leakage issues. Shelf life of the control (non-HPP crabmeat) was about 7-10 days, while HPP products could last beyond 3 weeks without significant changes in sensory characteristics (taste, texture and flavor).