低温貯蔵したマイワシの鮮度と揮発性成分量の検討

概要

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The relation of the freshness to the odour of sardine during storage for 28 days at -18-+10℃ was investigated. The freshness was estimated by the measurement of K value and by the determination of trimethylamine nitrogen(TMA-N). The odour was analyzed as the volatile compounds by gaschromatography using the head-space method. The results obtained were as follows: 1)The freshness of sardine was indicated by K value and quantity of TMA-N became higher, as the storage time passed and as the storage temperature rose. 2)Production of the volatile compounds was observed with the lapse of storage time at -1-+10℃, but not observed at -18 and -3℃. 3)The main component of the volatile compounds was propionaldehyde at the beginning of deterioration, and was ethyl alcohol when the putrefaction proceeded. 4)A highly positive correlation between the freshness and the odour of sardine was found during the cold storage.
社団法人日本家政学会の論文
1990-04-05