Detection of discoloration in thermally processed blue crab meat

This study objectively and quantifiably examined the effect of a series of factors on blue crab meat discoloration. Factors explored include heating p rocess, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reflectance spectra bet ween 380 and 720 nm. Meat degree of coloration was characterised objectivel y and rapidly by using lightness (L), red-green (a) and yellow-blue (b) col our values. Results showed that meat became darker with increasing heating process; crab harvest location had significant effect on the lightness of t he flesh; and meat that is located in the bottom of a can was darker than t hat in the top. This study will serve as a baseline for the development of a coloration quality control system. (C) 1999 Society of Chemical Industry.