Detection of discoloration in thermally processed blue crab meat
✍ Scribed by Requena, Dina D; Hale, Scott A; Green, David P; McClure, W Fred; Farkas, Brian E
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 118 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
This study objectively and quantiüably examined the eþ ect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reýectance spectra between 380 and 720 nm. Meat degree of coloration was characterised objectively and rapidly by using lightness (L), red-green (a) and yellow-blue (b) colour values. Results showed that meat became darker with increasing heating process ; crab harvest location had signiücant eþ ect on the lightness of the ýesh ; and meat that is located in the bottom of a can was darker than that in the top. This study will serve as a baseline for the development of a coloration quality control system.