生鮮食品としてのマガキの鮮度に関する研究 : 分光学的方法による鮮度の定量化

概要

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A simple spectroscopic method based on the ciliary movement of oyster gill was developed for evaluating the freshness of oysters as raw food. Fresh oysters (Crassostrea gigas) were collected from an estuary environment (Ohta River, Hiroshima). After the gill was excised from a body and cut into pieces 5 mm in width, the reduction of methylene blue to leuco-methylene blue by a piece of the excised gill was monitored at 660 nm under airtight conditions in a cuvette thermostated at 25±0.1℃. Using this method, it was revealed that the decoloration activity of methylene blue was significantly decreased with concomitant decrease of the ciliary movement monitored by a video intensified microscope during storage of oysters at 4℃. These studies demonstrated that freshness of oysters can be evaluated and easily monitored by decoloration of methylene blue added in the reaction mixture, using a piece of gill excised from the body.
社団法人日本家政学会の論文
1993-07-15