The production of SH
2 from muscles by heating is of great importance for canning industry, especially in connexion with blackening of canned crabs, shrimps, clams, etc.
The present paper deals with the relation between Ph values of the medium and production of SH
2 from muscle of a crab,
Portunus trituberculatus, by heating. Fresh muscle of the crab was heated in buffer solutions of different Ph values at 100°C for two hours, and the amount of SH
2 thus produced was measured with p-amino-dimethylaniline, SH
2-production from the material having been practically exhausted in 1-2 hours as shown in Table 1.
Table 1
Table 2 tabulates the results of our experiments.
Table 2
The results are summarised as follows:-
1. The amount of SH, produced from the muscles of
Portunus trituberculatus by heating at 100°C in media of different Ph-values was measured.
2. The production of SH
2 from the material is almost exhausted in two hours's heating.
3. The greater Ph-value of the medium, the more the amount of SH
2 produced by heating. At Ph 6.5 SH
2 produced very slightly.
4. The muscle of female carb produces SH
2 more than that of male under the same experimental conditions.
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