The Production of Hydrogen Sulfide from Fish- and Crab-muscles by Heating I

The production of SH2 from muscles by heating is of great importance for canning industry, especially in connexion with blackening of canned crabs, shrimps, clams, etc. The present paper deals with the relation between Ph values of the medium and production of SH2 from muscle of a crab, Portunus trituberculatus, by heating. Fresh muscle of the crab was heated in buffer solutions of different Ph values at 100°C for two hours, and the amount of SH2 thus produced was measured with p-amino-dimethylaniline, SH2-production from the material having been practically exhausted in 1-2 hours as shown in Table 1. Table 1 Table 2 tabulates the results of our experiments. Table 2 The results are summarised as follows:- 1. The amount of SH, produced from the muscles of Portunus trituberculatus by heating at 100°C in media of different Ph-values was measured. 2. The production of SH2 from the material is almost exhausted in two hours's heating. 3. The greater Ph-value of the medium, the more the amount of SH2 produced by heating. At Ph 6.5 SH2 produced very slightly. 4. The muscle of female carb produces SH2 more than that of male under the same experimental conditions.