Studies on blue discolouration in canned body meat of crab (Scylla serrata)
1981
Vijayan, P.K. | Balachandran, K.K.
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. Bleeding 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.
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