On the Manufacture of Canned Crab from Paralithodes camtschaticus (TILESIUS)-I : Velocity of Bacterial Decomposition of the Meat of Paralithodes camtchaticus

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Comparing with the velocity of bacterial decomposition of the meat of Erimac ?? us isenbeckii, the authors have estimated the amounts of volatile basic nitrogen in raw crushed meat, raw meat with the crust and boiled meat of Paralithodes camischaiicus stored at 12° and 31°C. The following results were obtained: (1) When the amount of the volatile basic nitrogen rises above 20mg. % in Paralithodes camtschaticus meat, the meat becomes undesirable as does Erimacrus isenbeckii meat also. The authors have called this amount of V. B-N, that is 20mg. %, the limit of freshness of crab meat suitable for use as the raw material for canned food. (2) Paralithodes eamtschaticus meat shows less value of the bacterial decomposition velocity (K×103) than Erimacrus isenbeckii, that is to say, the former is less decomposable than the latter. (3) The values of “Q10” and “A” were about 1.6 and 7, 500 respectively for the raw meat and 1.9 and 10, 000 for the boiled meat of Paralithodes camtschaticus. Those values are larger than those of Erimacrus isenbeckii meat.