Sea grant advances in seafood science and technology

The failure to express the thermal process rather than a time temperature relationship combined with improper processing and quality control methods, resulted in large product losses and a questioning of the product’s safety. Sea Grant personnel developed process methodology, computer based microprocessor control instrumentation, alternative packaging materials, a quality assurance system, and appropriate training materials so that today pasteurized crab meat sales are increasing. Additionally, the pasteurization process has been successfully applied to other shellfish and foods. The development of an integrated (from harvest through consumption) quality fresh fish program has enabled seafood dealers to extend shelf life from 6 - 8 days to 12 - 21 days. This shelf life extension created new higher revenue producing markets.