BLACKENING OF CANNED PRAWN AND ITS PREVENTION

Abstract

The paper gives an account of the types of blackening
associated with canned prawn in brine and their control. It was
found that blackening caused by iron sulphide could be controlled
b):' maintaining proper titratable acidity of fill brine in cans. The
paper also elaborates on the factors responsible for or governing this
criticaltitratable acidity. In regard to copper sulphide blackening,
control was found to be difficult by maintaining the acidity or ·by
additives such as EDTA when the copper content in the material
went above the critical level.