Premium
Causes of Can Swelling and Blackening of Canned Baby Clams I. Chemical Factors Involved in Blackening
Author(s) -
TANIKAWA EHCHI,
MOTOHIRO TERUSHIGE,
AKIBA MINORU
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00513.x
Subject(s) - hydrogen sulfide , sulfide , chemistry , copper , metallurgy , nuclear chemistry , materials science , sulfur , organic chemistry
SUMMARY Hydrogen sulfide is formed from the meat of baby clams during canning. The amounts of hydrogen sulfide are usually below 50 mg%, which may be the minimum amount necessary to cause blackening. When hydrogen sulfide is produced in amounts more than 50 mg% (e.g. when the raw material is not fresh), blackening may be accelerated, or the canned baby clams may decompose and hydrogen sulfide concentration increase slightly during storage. The blackening is caused by the formation of copper sulfide and iron sulfide. Iron transferred to the intestine from the mud where the clams live, is involved in blackening. Also implicated is copper freed from hemocyanin in baby clam by boiling. Some phosphate compounds (0.270) are effective in decreasing the blackening.