Abstract
The blue meat of canned crab was digested by protease, and a blue substance was isolated. The chemical composition of the substance was in accord with that of king crab haemocyanin-sulphide complex, apart from the S content. Since sulphide in the substance was not measured before protease treatment, but was detectable after prolonged enzymatic treatment (48hrs. at 40°C), it was suggested that in fact the causative substance of the blue discoloration of canned crab meat was haemocyanin-sulphide complex.
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