カニ缶詰肉におけるブルー・ミートの発生原因およびその機構-IV.

ブルー・ミートの分光光学的検討

抄録

The reflectance spectra of blue meat and haemocyanin-sulphide complex showed maxima at 550-570mμ and 530-550mμ respectively. A decrease of the percentage-reflectance is related to an increase of blueing. A linear relationship was found between the colour intensity and the content of copper combined with sulphide.