Blueing of Processed Crab Meat, Vol. 2
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Excerpt from Blueing of Processed Crab Meat, Vol. 2: Identification of Some Factors Involved in the Blue Discoloration of Canned Crab Meat (Callinectes Sapidus)
An outbreak of blue discoloration in canned crab meat occurred during 1969. This paper reports the result of a study we made to pinpoint the cause of blueing and sug gest a remedy. Factors found not to affect the color of canned crab meat are (1) method of obtaining a vacuum, (2) the use of a parchment liner, (3) plant water used in processing, (4) the use of dead and/or partially dead crabs, and (5) several metal ions reported as the cause of blueing in other products.
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