Hi Howard,
Yes, metals can trigger bluing when it would not otherwise occur but, as I understood Danang’s question, it related to discolored meat prior to pasteurization. Proteolytic enzymes are often responsible for a dull appearance. It’s also possible for melanosis to be so severe that some pieces of meat are blackened. I’ve even seen staining from ink released by squid captured with the crabs.
Tom
Thomas E. Rippen
Seafood Technology Specialist
Maryland Sea Grant Extension Program
University of Maryland
410-651-6636 ph.
410-651-8498 fax
From: Howard.Tenen@quirchfoods.com [mailto:Howard.Tenen@quirchfoods.com]
Sent: Thursday, September 11, 2008 10:43 AM
To: Rippen, Thomas E.
Cc: ocean_days@yahoo.com; owner-seafood@ucdavis.edu; ucdavis
Subject: RE: Blueing meat in pasteurized crab
Tom,
Isn't there also a chemical reaction to the metal used in the cans that can cause this same result?
Howard
Howard Tenen
Quality Control/Technical Services
Manager
Quirch Foods.
Office: 305-691-3535 EXT 271
Fax: 1-305-593-0272
E-mail: Howard.Tenen@quirchfoods.com
"Rippen, Thomas E." <terippen@umes.edu>
Sent by: owner-seafood@ucdavis.edu
09/11/2008 10:13 AM
To
"ocean_days@yahoo.com" <ocean_days@yahoo.com>, ucdavis <seafood@ucdavis.edu>
cc
Subject
RE: Blueing meat in pasteurized crab
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
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