On the Manufacture of Canned Crab from <i>Paralithodes camtschaticus</i> (T<sub>ILESIUS</sub>)-IV

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Other Title
  • On the Manufacture of Canned Crab from Paralithodes camtschaticus (TILESIUS)-IV
  • The Influence of Reducing Materials in Parchment Paper upon the Meat of Canned Crab

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Description

The authors have studied the influence of reducing materials in parchment paper upon the meat of canned crab, and have obtained following results.<br> (1) The paper having less than 0.05% of reducing materials did not give bitter taste to the canned crab meat.<br> (2) The color of the paper having above 0.09% of reducing meterials became to slight brown after the heating (at 110°C. for 90 minutes).<br> (3) From the viewpoint of the keeping good quality of canned crab meat, including the color of the extracted solution from the paper and the taste of the meat, the reducing materials in the paper should be restricted by below 0.05%.

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Details 詳細情報について

  • CRID
    1390001206413630080
  • NII Article ID
    130000915432
  • DOI
    10.2331/suisan.21.409
  • ISSN
    1349998X
    00215392
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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