Method for packaging crabmeat

1. A method for packaging crabmeat comprising the steps of:

providing a flexible pouch, wherein said flexible pouch comprises a multi-layer film;

placing a volume of crabmeat into said flexible pouch;

after said crabmeat has been placed into said flexible pouch, controlling a volume of ambient air in said flexible pouch to obtain an ambient air to crabmeat ratio within said flexible pouch of about 13-20% by volume;

sealing said flexible pouch to maintain said ambient air to crabmeat ratio within said flexible pouch, wherein said sealing step includes the use of a partial vacuum; and

after said sealing step, pasteurizing said flexible pouch.

2. The method of claim 1 wherein said flexible pouch comprises an oxygen barrier.

3. The method of claim 1 wherein said multi-layer film comprises:

at least one layer of polyethylene terephthalate;

at least one layer of nylon;

at least one layer of aluminum; and

at least one layer of cast polypropylene.

4. The method of claim 1 wherein said air to crabmeat ratio is about 20% by volume.

5. The method of claim 1 wherein said pasteurizing step is performed for about 80 to about 160 minutes.

6. The method of claim 5 wherein said pasteurizing step is performed at a temperature of about 185 to about 189° F.

7. The method of claim 1 further comprising the step of maintaining said pasteurized flexible pouch under refrigeration.

8. A packaged crabmeat product consisting essentially of:

a sealed flexible pouch, wherein said flexible pouch comprises a multi-layer film;

a volume of crabmeat positioned in said sealed flexible pouch; and

a volume of ambient air positioned in said sealed flexible pouch, said volume of ambient air providing an ambient air to crabmeat ratio within said sealed flexible pouch of about 13-20% by volume,

wherein said flexible pouch is sealed using a partial vacuum, and

wherein said sealed flexible pouch is pasteurized.

9. The packaged crabmeat product of claim 8 wherein said flexible pouch comprises an oxygen barrier.

10. The packaged crabmeat product of claim 8 wherein said multi-layer film comprises:

at least one layer of polyethylene terephthalate;

at least one layer of nylon;

at least one layer of aluminum; and

at least one layer of cast polypropylene.

11. The packaged crabmeat product of claim 8 wherein said air to crabmeat ratio is about 20% by volume.

12. The packaged crabmeat product of claim 8 wherein said sealed flexible pouch is pasteurized for about 80 to about 160 minutes.

13. The packaged crabmeat product of claim 12 wherein said sealed flexible pouch is pasteurized at a temperature of about 185 to about 189° F.

14. The packaged crabmeat product of claim 8 wherein said pasteurized, sealed flexible pouch is maintained under refrigeration.