Studies on blue discolouration in canned body meat of crab (scylla serrata)
Studies on blue discolouration in canned body meat of crab (scylla serrata)
Date
1981
Authors
Vijayan, P.K.
Balachandran, K.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
Blue discolouration met with in the canned body meat of crab (Scylla serrata) was
due to copper content exceeding 1.8 to 2.0 mg/100g on dry weight basis. leeding the
cleaned carcasses of crab thoroughly in running water brought down the copper content
below this level and blue discolouration prevented. Addition of copper ions to the
thoroughly bled crab meat to raise the copper content above this level caused discolouration. The incidence of blue discolouration was independent of the freshness of the animals used. Citric acid in high concentration prevented blueing to some extent, but is not advisable as texture and flavour were adversely affected.
Description
Keywords
Citation
Fish Technol.18:117-122