On the Manufacture of Canned Crab from Paralithodes camtschaticus (T_ILESIUS)-III

The Relation between Volatile Basic Nitrogen Produced in Crab Meat during Heating and the Freshness of the Meat

Abstract

(1) The amount of volatile basic nitrogen (V. B-N) present in crab meat of various degree of freshness was estimated when the meat is heated under various conditions. When the heating temperature (pressure) is definite below 112.7°C. (8lbs./cm².), the relation between V. B-N and the heating time was considered to be manifested equations (5) and (6).
(2) The constants in equations (5) and (6) were determined in the heating.
(3) The relations which are manifested in equations (5) and (6) are applicable for the case when the raw crab meat is heated below 112.7°C. As for application in practical canning, further detailed experiments seem to be necessary.