A comparison of blue crab and bivalve δ15N tissue enrichment in two North Carolina estuaries

2007 ◽  
Vol 145 (1) ◽  
pp. 299-308 ◽  
Author(s):  
J.P. Bucci ◽  
S. Rebach ◽  
D. DeMaster ◽  
W.J. Showers
Keyword(s):  
North Carolina ◽  
Blue Crab

Quality Characteristics of Fresh Blue Crab Meat Held at 0 and 4°C in Tamper-Evident Containers

1996 ◽  
Vol 59 (3) ◽  
pp. 299-305 ◽  
Author(s):  
KEITH W. GATES ◽  
YAO-WEN HUANG ◽  
AMANDA H. PARKER ◽  
DAVID P. GREEN
Keyword(s):  
North Carolina ◽  
Shelf Life ◽  
Blue Crab ◽  
Clostridium Botulinum ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Toxin Production ◽  
Quality Characteristics ◽  
Industry Standard ◽  
Crab Meat

There has been a regulatory movement toward the required use of tamper-evident containers for fresh blue crab meat. North Carolina passed tamper-evident regulations in 1993. Blue crab processors had little information on possible changes in head-space gases, microbial growth, chemical decomposition, sensory quality, or shelf life caused by the new containers. Chemical, microbiological, physical, and sensory changes in fresh crab meat were monitored during 18 days of storage in ice and 13 days of storage refrigerated at 4°C. “Special” blue crab meat, chosen for the study, is the least expensive commercial form of white crab meat. The crab meat was packaged in four retail containers: copolymer polyethylene cups with polyethylene snap-on lids, copolymer polyethylene cups with snap-on polyethylene lids fastened to the cup with heat-shrink low-density polypropylene seals, copolymer polyethylene cans with aluminum easy-open ends, and copolymer polypropylene cups with a tamper-evident pull-tab on the lid. Control samples packaged in industry standard copolymer polyethylene cups maintained higher oxygen levels than meat stored in tamper-evident containers. No consistent differences in quality or shelf life were detected among the containers. Market shelf life was limited to 6 days for meat held at 4°C and 15 days for meat held at 0°C. Sensory quality deteriorated 6 days earlier for crab meat held at 4°C than meat held at 0°C. Collateral work showed that toxin production by Clostridium botulinum neither occurred following 18 days of storage at 4°C nor after 15 days of storage at 10°C. Definite spoilage occurred before any toxin production. The study suggests that blue crab processors can safely use the new tamper-evident packaging, which has little or no effect on product quality or shelf life. Processors may choose appropriate packaging options using price, packaging quality, market appearance, and ease of production as the deciding criteria.

Do Blue Crab Spawning Sanctuaries in North Carolina Protect the Spawning Stock

2009 ◽  
Vol 138 (3) ◽  
pp. 581-592 ◽  
Author(s):  
David B. Eggleston ◽  
Geoffrey W. Bell ◽  
Steven P. Searcy
Keyword(s):  
North Carolina ◽  
Blue Crab ◽  
Spawning Stock

scholarly journals Barnacle Fouling of the Blue Crab Callinectes Sapidus at Beaufort, North Carolina

1997 ◽  
Vol 17 (3) ◽  
pp. 424-439 ◽  
Author(s):  
Marcus M. Key ◽  
Jared W. Volpe ◽  
William B. Jeffries ◽  
Harold K. Voris
Keyword(s):  
North Carolina ◽  
Blue Crab ◽  
Callinectes Sapidus

scholarly journals Settlement of blue crab Callinectes sapidus megalopae in a North Carolina estuary

2004 ◽  
Vol 269 ◽  
pp. 237-247 ◽  
Author(s):  
RB Forward ◽  
JH Cohen ◽  
RD Irvine ◽  
JL Lax ◽  
R Mitchell ◽  
...  
Keyword(s):  
North Carolina ◽  
Blue Crab ◽  
Callinectes Sapidus ◽  
North Carolina Estuary
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