{"id":21183,"date":"2024-03-12T14:02:09","date_gmt":"2024-03-12T18:02:09","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/?page_id=21183"},"modified":"2024-03-12T14:02:10","modified_gmt":"2024-03-12T18:02:10","slug":"hpp-atlantic-blue-crab-acceptance-assessments","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/hpp-atlantic-blue-crab-acceptance-assessments\/","title":{"rendered":"HPP Atlantic Blue Crab Acceptance Assessments"},"content":{"rendered":"\n\n\n\n\n

The Atlantic blue crabmeat industry has significant culinary and economic importance in the United States \u2013 particularly in Louisiana, Maryland, North Carolina, and Virginia \u2013 where many small, independent crabmeat businesses operate. <\/p>\n\n\n\n

Domestic blue crabmeat is sold either fresh-picked in plastic snap-lid cups or heat pasteurized in metal or plastic cans. Fresh blue crabmeat is by far the more popular, but its refrigerated shelf life, or keeping quality, is short \u2013 about five to seven days. This coupled with its high cost makes fresh domestic crabmeat a less desirable seafood choice compared to crabmeat from overseas. <\/p>\n\n\n\n

Researchers at the University of Maryland, in collaboration with NC State University, Louisiana State University and Virginia Tech University, are testing a non-thermal food and beverage preservation method called high pressure processing (HPP) to protect the safety and enhance the keeping quality of fresh blue crabmeat, while preserving its desirable sensory and nutritional qualities. Currently, this process is used to extend the keeping quality of oysters, fish, meat, milk, jams and fruit juices.<\/p>\n\n\n\n

For further reading: Application of High-Pressure Based Technologies in the Food Industry<\/a>.<\/p>\n\n\n

Your impressions of HPP Atlantic blue crabmeat will help our research team evaluate its market potential and develop culinary guidance seafood consumers can use to prepare crabmeat meals at home.<\/h2>

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Market research shows a shelf life of up to three weeks would give our domestic crabmeat businesses a competitive edge over foreign crabmeat manufacturers.<\/p>\n\n\n\n

If you are at least 18 years old, enjoy eating crabmeat, do not have any seafood allergies and are not pregnant, nursing or immunocompromised, we ask you to participate in a series of sensory evaluations. Your responses to our brief surveys will be recorded confidentially. <\/p>\n\n\n\n

You will receive one pound of precooked, ready-to-eat crabmeat each week for three weeks. Please keep your crabmeat refrigerated at < 40\u00b0 F until you are ready to use it \u2013 PLEASE DO NOT FREEZE IT<\/strong>. Within 48 hours of receipt, we ask that you do the following:<\/p>\n\n\n\n