METHOD FOR PREVENTING BROWNING OR BLACKENING OF CRUSTACEAN CARAPACE OR SHELL WITHOUT CAUSING RED COLOR DEVELOPMENT OF CRUSTACEAN MEAT

摘要

Provided is a method for preventing browning or blackening of crustacean carapace or shell without causing red color development of the crustacean meat. The method for preventing browning or blackening of crustacean carapace or shell comprises treating a crustacean with an aqueous alkali solution having an alkali concentration of 0.03% or lower, and then washing off or neutralizing the aqueous alkali solution adhering to the thus treated crustacean.