Excerpt from Blue Crab Meat: I. Preservation by Freezing; II. Effect of Chemical Treatments on Acceptability
It was generally noted that the samples which had been packaged in a vacuum-sealed pouch (laminated polyethylene-aluminum foil-mylar) rated higher than samples which h... ad been packaged in unsealed polyethylene bags under atmospheric pressure. In samples stored at - 20° F, this difference was more pronounced in the odor ratings than in the taste ratings. In samples stored at 0° F, this difference be came obvious in the taste ratings after much shorter storage periods.
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