Blue Star defends patent for selling crabmeat in flexible pouches
SEAFOODNEWS.COM by John Sackton - Aug 18, 2014
In 2012 and also 2013, Blue Star Foods received US patents for a method of packing fresh pasteurized crabmeat in a flexible foil pouch, with an volume of air 13% to 20% of the total. In the application, Blue Star claimed that the presence of this volume of air prevented the growth of harmful anaerobic bacteria, and resulted in a better product.
Traditionally pasteurized crabmeat has been sold in cans, or plastic tubs.
Pouch packaging has become widely used in canned tuna and salmon, in which case the products are fully cooked at normal canning temperatures.
Pasteurization uses lower temperature - 185 -189 degrees F, and results for crabmeat in a better product...
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