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Discoloration in canned lobsters report of an inquiry into the causes leading to a deterioration in the quality of canned lobsters. by

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Published by s.n.] in [Ottawa? .
Written in English


  • Canned lobsters.,
  • Fishery products -- Quality control.

Book details:

Edition Notes

SeriesCIHM/ICMH Microfiche series = CIHM/ICMH collection de microfiches -- no. 92111
The Physical Object
Pagination1 microfiche (20 fr.)
Number of Pages20
ID Numbers
Open LibraryOL17451254M
ISBN 10066592111X

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  An illustration of an open book. Books. An illustration of two cells of a film strip. Video. An illustration of an audio speaker. Audio An illustration of a " floppy disk. Discoloration in canned lobsters by Hood, E. G. Publication date Topics Lobsters, Canning and preserving, Acid-base equilibrium CollectionPages: Discoloration in canned lobsters. Pages; Table of Contents Search Inside This Book: Results For: Click/Shift+Click pages to select for download. zoom out Zoom zoom in. Cancel Generate Review No Pages Added. Close Dialog Generate My PDF Review My PDF List View Icon View.   Discoloration in canned lobsters [microform]: report of an inquiry into the causes leading to a deterioration in the quality of canned lobsters by Macphail, Andrew, b. Pages: By E. G. Hood, Published on 01/01/

Blackening of the contents or inside of the can is most often encountered in packing crab, clams, shrimp and lobster, but may also be found in other canned products. It occurs most readily where the product has an alkaline reaction.   Both in meat and especially in fish there is a high risk of quality loss due to oxidation [1, 2].Lipid oxidation in meat and fish-products leads to rancid taste and off flavor and development of many different substances from which some have even adverse effects to human health e.g. [].Oxidation limits storage time and thereby also affects marketing and distribution of both fish and meat products. Freeze lobster in the shell to help keep the meat from drying out. Simply wrap the whole lobster or lobster portions in moisture-vapor resistant wrapping and freeze. Lobster can be cooked and then frozen, but the quality will not be as good.” [33] Andress, Elizabeth L. . The shells of lobsters and crabs should be hard and heavy. If the tail of a lobster does not curl when picked up, it is a sign that it is dead and so should be rejected. EGGS AND EGG PRODUCTS — includes shell eggs, pasteurized liquid whole eggs, and egg substitute. This does not include dry egg whites. Temperature– 45 degrees F or colder.

Whether you can food yourself or buy it canned, canned food has the potential to spoil. To avoid making yourself sick with canned foods that have spoiled, watch out for these signs of a spoiled product: A bulging can or lid, or a broken seal A can or lid that shows signs of corrosion Food [ ]. The good news is that most of the signs that canned food has spoiled are fairly easy to recognize once you know what to look for. Below are 8 warning signs of bad canned food. If you are concern about a can or jar of food, don’t risk it! Can you guess the 8 signs below of how to tell if canned food is bad? Canned Food Gone Bad 1. Zinc oxide and other zinc compounds in enamel lining found to prevent discoloration of canned corn by Zinc sulphide (“Corn black”). Canned citrus juice cans first ship from Florida. Eric Rotheim (Norway) develops the modern aerosol can. Canned dog food introduced by PH Chopped. Crimped lids are introduced in Europe. Discoloration in canned lobsters By E. G. Hood Topics: Acid-base equilibrium, Canning and preserving, Lobsters.