冷蔵温度の魚肉のK値への影響

概要

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The investigation for K value was carried out on stone flounder, sardine and Japanese red bream stored at -2, 0, +3 and +7℃ for 1-3 days. K values were measured by the column chromatography. K values of the samples stored at -2℃ for 1-3 days showed smaller than those stored at other temperatures. The K values of stone flounder and sardine were over 20% after 3 days storage in 0-+7℃, whereas that of Japanese red bream was under 20%, which is a criterion for freshness limit of fresh fish. On stone flounder stored for 1 day rapid increases of K value and inosine were observed at +7 ℃, though K value change was small at -2℃ and inosine monophosphate was maim component. After 3 days storage, K values of this species were over 20% in all temperatures. The intial K value of sardine was relatively high and then chromatographic profile showed that main fraction was inosine monophosphate and there was no ATP. Only the sardine stored for 3 days at -2℃ had the K value under 20%. Increase of K value on Japanese red bream was slower than that of sardine and stone flounder. K value which is an indicator for freshness of fish is significantly affected by the storage temperature and species.
日本調理科学会の論文
1987-11-20