焙焼および非焙焼ウマヅラハギ調味乾燥品の脂質劣化の相違

概要

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Hydrolysis and oxidation of the lipids were compared between roasted and unroasted seasoned-dried products of filefish Novodon modestus during storage. These roasted and unroasted samples were stored at 20, 0, -20, and -30°C for 150 days, and at appropriate intervals, analyzed for L, a, and b values, oxygen absorption, lipid class composition, acid value, absorbance of diluted total lipids (TL) at 440nm and fatty acid composition of TL. With the unroasted products stored at temperatures higher than -20°C, the ratios of total polyunsaturated fatty acids (PUFA) to total saturated fatty acids of TL gradually decreased, and acid values, PV and percentages of free fatty acids of TL increased to some extent. This indicates the occurrence of hydrolysis and oxidation of TL during storage. The roasting process caused slight decreases in percentages of PUFA of TL in seasoned-dried products and tinged the products brown. The roasted samples showed no serious deterioration of lipids during storage for 150 days regardless of the storage temperature up to 20°C. From these results, it has been suggested that the stabilization of the lipids against hydrolysis and oxidation in roasted seasoned-dried products were mainly due to heat inactivation of endogenous lypolytic enzymes and the formation of brown pigments by Maillard reaction during the roasting process.
公益社団法人日本水産学会の論文
1995-01-25