Color Changes in Blue Crabs (Callinectes sapidus) During Cooking
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 652–653, March 1983
How to Cite
HIMELBLOOM, B. H., RUTLEDGE, J. E. and BIEDE, S. L. (1983), Color Changes in Blue Crabs (Callinectes sapidus) During Cooking. Journal of Food Science, 48: 652–653. doi: 10.1111/j.1365-2621.1983.tb10814.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/21/82; revised 12/6/82; accepted 12/14/82.
The change from the blue-green color to the red-orange color of Blue crabs was monitored during cooking using a Hunterlab Color Difference Meter set in the L, a, b scale. Changes in the “a” readings were correlated with the changes in internal body temperature. A cooking temperature of 100°C resulted in maximum red-orange color development after 30 sec with no significant changes occurring subsequently. The internal body temperature of the crabs was shown to be only slightly above the initial temperature when maximum color development occurred. The results of this study show that color changes in Blue crab do not serve as an adequate index of proper cooking.