Hello Danang,
What you call bluing may be related to the quality of the crabs before cooking. There are several possible causes. A dull grayish color sometimes indicates enzymatic degradation. What species are you processing? All of the common causes of discoloration are quality issues, not food safety. There are guidelines for proper use of SAPP but no known toxic levels that I'm aware of. However, there should be no need to exceed 1g SAPP per pound of crabmeat.
Tom
Thomas E. Rippen
Seafood Technology Specialist
Maryland Sea Grant Extension Program
University of Maryland
410-651-6636 ph.
410-651-8498 fax
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf Of dan yoga
Sent: Thursday, September 11, 2008 1:24 AM
To: ucdavis
Subject: Blueing meat in pasteurized crab
Dear all,
I have just start working as QC on pasteurized crabs. There are something that I need to ask to all of you. Sometimes I found some blueing meat in raw material that going to be canned. Why it is can be happend and is it have a high risk for healthy or only on economical risk? beside that what is the risk of used sodium pyrophosphate as retain color in pasteurized can if there is an overdosis to human healthy?
Thanks for the answer before.
Best Regards,
danang
This archive was generated by hypermail 2b29 : Thu Sep 11 2008 - 07:26:14 PDT