Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage

スポンサーリンク

概要

• 論文の詳細を見る

• This study focused on the effects of a humidity-stabilizing sheet (HSS) containing different levels of glycerol (humectant) and a drip-absorbing sheet (DAS) on quality parameters of frozen/thawed bigeye tuna meat stored in sealed containers at 4°C for 3 days. As the glycerol concentration increased, the humidity around samples and increases in volatile basic nitrogen (VBN) were suppressed, while the weight loss percentage and total ATP-related compounds (t-ARCs) were increased. Tuna portions wrapped with HSS and DAS and then unwrapped showed no difference in Hunter color values L *, a*, and b* or K values. Wrapping tuna samples with any kind of sheet seemed to effectively maintain the initial values of thiobarbituric acid reactive substances (TBARS) and metmyoglobin percentage (Met-Mb%). Based on the analysis of these parameters, we conclude that HSS is a good packaging material that can be employed in the preservation of frozen/thawed, chilled tuna meat.

• Japanese Society for Food Science and Technology,社団法人 日本食品科学工学会の論文
• 2009-05-01

著者

• 齋藤 利則

  昭和電エプラスチックプロダクツ(株)

• 齋藤 利則

  昭和電工プラスチックプロダクツ(株)

• AOKI Takayoshi

  Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University

• Aoki Takayoshi

  Department Of Biochemistry And Applied Biosciences The United Graduate School Of Agricultural Scienc

• SUGIMOTO Yasushi

  Department of Food and Nutrition, Seinan-Jogakuin Junior College

• Aoki Takayoshi

  Department Of Animal Science Faculty Of Agriculture Kagoshima University

• Muguruma Michio

  Faculty Of Agriculture Miyazaki University

• Muguruma Michio

  Laboratory Of Food Science And Nutrition Department Of Biochemistry And Applied Biosciences Faculty

• Muguruma Michio

  Laboratory Of Chemistry And Technology Of Animal Products Faculty Of Agriculture Kyushu University

• Kawahara Satoshi

  Laboratory Of Food Science And Nutrition Department Of Biochemistry And Applied Biosciences Faculty

• Kawahara Satoshi

  Univ. Miyazaki

• Muguruma M

  Kyushu Univ. Fukuoka

• Saito Katsunori

  Corporate Technical Department Sumitomo 3m Ltd.

• AHHMED Abdulatef

  Laboratory of Food Science and Nutrition, Department of Biochemistry and Applied Biosciences, Facult

• Sugimoto Yasushi

  Department Of Biochemistry And Applied Biosciences The United Graduate School Of Agricultural Scienc

• Sugimoto Yasushi

  Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University

• AHHMED Abdulatef

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki

• Ahhmed Abdulatef

  Laboratory Of Food Science And Nutrition Department Of Biochemistry And Applied Biosciences Faculty

• Ahhmed Abdulatef

  Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture University Of Miyazaki

• 河原 聡

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki

関連論文

• 宮崎の中華店のチャーシュウ中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシノネナール含量
• 水産練り製品中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシヘキセナール及びマロンアルデヒド含量の変動
• マグロ肉への調味料浸透に及ぼす脱水シートの効果
• 魚の鮮度保持に及ぼす脱水シートの効果 : タラとタイの比較
• ピチットシート
• 魚肉および畜肉の貯蔵加工過程における有毒アルデヒド,4-ヒドロキシアルケナールの生成を抑制する食塩の役割
• 水産および畜産練り製品製造過程における有毒アルデヒド,4-ヒドロキシアルケナールの生成を抑制する食塩の役割
• 魚肉および畜肉貯蔵中における脂質過酸化由来有毒アルデヒド、4-ヒドロキシアルケナール生成の食塩添加による抑制
• A Novel Type of Milk Calcium Has Higher Calcium Bioavailability Compared with the Hydroxyapatite Type of Milk Calcium
• Bioavailability of Milk Micellar Calcium Phosphate-Phosphopeptide Complex in Rats
• Identification of an antihypertensive peptide derived from chicken bone extract
• Quantitative Expression Analysis of Inulinase Gene Cluster of Penicillium sp. Strain TN-88(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
• Acidophilic Xylanase from Aureobasidium pullulans : Efficient Expression and Secretion in Pichia pastoris and Mutational Analysis(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
• Molecular Cloning and Characterization of an Exoinulinase Gene from Aspergillus niger Strain 12 and Its Expression in Pichia pastoris
• Pattern Comparison of in Vivo Protein Synthesis between Normal and "Kidney" Eggs of Bombyx mori(Lepidoptera:Bombycidae)
• Role of Individual Milk Salt Constituents in Cross-linking by Colloidal Calcium Phosphate in Artificial Casein Micelles(Food & Nutrition)
• IMPORTANCE OF THE FISTULA TRACT ANGLE IN FISTULA TRACT DISRUPTION IN PERCUTANEOUS ENDOSCOPIC GASTROSTOMY
• Drosophila melanogaster Aldolase: Characterization of the Isozymes α, β, and γ Generated from a Single Gene^1
• Immunomodulatory Effects of Phosphorylated Dextrin in Mouse Spleen Cell Cultures
• Acid Lipase Inhibitor in Chicken Plasma Identified as Apolipoprotein A-I
• Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage
• Effect of the Number of Phosphate Groups on the Cross-linking of Casein by Colloidal Calcium Phosphate
• Optical Measurements during Gelation Process of Muscle Protein under High Pressure
• Evaluation of beef tallow as a natural source of conjugated linoleic acid
• Relation between Colloidal Calcium Phosphate Cross-linkage and Release of β-Casein from Bovine Casein Micelles on Cooling(Food & Nutrition)
• A FUNDAMENTAL STUDY ON COLOR AND MECHANICAL CHARACTERISTICS OF MORTAR USED FOR HISTORICAL MASONRY STRUCTURES
• A FUNDAMENTAL STUDY ON MECHANICAL CHARACTERISTICS OF MORTAR USED FOR HISTORICAL MASONRY STRUCTURES
• APPLICATION OF PERCUTANEOUS ENDOSCOPIC GASTROSTOJEJUNOSTOMY IN A CASE OF AMYOTROPHIC LATERAL SCLEROSIS ASSOCIATED WITH THE SUPERIOR MESENTERIC ARTERY SYNDROME
• ピチットシート(生活に貢献する化学技術 : 実験教材用サンプル)
• Purification and characterization of an angiotensin I-converting enzyme inhibitory peptide derived from porcine troponin C
• Effects of Sweet Potato-Shochu Distillery Wastewater on Growth of Bifidobacterium
• Studies on the 9 cis, 11 trans Conjugated Linoleic Acid Contents of Meat and Dairy Products
• Investigation of Some Preparation Procedures of Fatty Acid Methyl Esters for Capillary Gas-Liquid Chromatographic Analysis of Conjugated Linoleic Acid in Meat
• 冷凍タラ肉中におけるタンパク質酸化におよぼす食塩添加の影響
• A Cattle Heart Protein Hydrolysate Ameliorates Hypercholesterolemia Accompanied by Suppression of the Cholesterol Absorption in Rats and Caco-2 Cells
• Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat
• Observation of Transmitted Light Spectra during Gelation Process of Actomyosin
• Irrigation of Rabbit ""Ghost"" Single Fibers with Myosin from Normal and PSE Porcine Muscle
• Whey Protein- and Egg White Protein-Glucose 6-Phosphate Conjugates with Calcium Phosphate-solubilizing Properties
• Level Structure of ^Cs
• Lifetime of the 188.8 keV Level in ^Cs
• The Energy Levels of ^Cs
• A FUNDAMENTAL STUDY ON THE RELATIONSHIP BETWEEN COLOR AND MECHANICAL CHARACTERISTICS OF CEMENT MORTAR
• Preparation and Characterization of Micellar Calcium Phosphate-Casein Phosphopeptide Complex
• Detection of antibodies against Fusobacterium necrophorum and Porphyromonas levii-like species in dairy cattle with papillomatous digital dermatitis
• The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products
• Changes in water-holding capacity and textural properties of chicken gizzard stored at 4℃
• 魚の鮮度保持に及ぼす脱水シートの効果 : タラとタイの比較
• A Novel Type of Milk Calcium Has Higher Calcium Bioavailability Compared with the Hydroxyapatite Type of Milk Calcium.
• Effect of Formaldehyde on the Heat Stability of Concentrated Milk and the Formation of Soluble Casein

もっと見る 閉じる

スポンサーリンク