罐詰タラバ蟹肉の部分に依る差違

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The degree of blackening of the canned crab-meat and that of the blue-meat formation of the same were known to depend on the pH-value, and respective amount of volatile basic nitrogen, copper, iron, and hydrogen sulfide. As shown in Table 1, no difference was found in pH-valne, amount of volatile basic nitrogen, copper, total sulfur in the examined parts (protopodite, meropodite and propodite of the second to fourth legs), of the examind three individuals, that of iron being the same irrespective of the examined parts, but different in different individuals. On the other hand, the amount off hydrogen sulfide of the meat of protopodite was much more than that of meropodite and of propodite.