Generally, the blue discoloration is due to the copper (from hemocyanin
which is blood for crabs) binding with amino acids.
The most efficacious means to control this is to add Sodium Acid
Pyrophosphate (SAPP) to the pack prior to pasteurization. The SAPP
sequesters the copper to keep it from binding with amino acids to cause
the discoloration. Usually about 0.25% will be sufficient. SAPP is
Generally Recognized As Safe by the U.S. Food and Drug Administration
(FDA) and is approved for use in food overseas by the Joint Expert
Commission on Food Additives (JECFA).
Pamela Tom
Seafood Network Information Center Director
University of California
Food Science and Technology Department
One Shields Avenue
Davis, CA 95616 USA
E-mail: pdtom@ucdavis.edu Fax: 530/752-4759
Web: http://seafood.ucdavis.edu
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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
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