2. 高圧処理がマグロ肉のその後の冷蔵中の性状に及ぼす影響
スポンサーリンク
概要
- 論文の詳細を見る
High pressure treatment has been expected for the sterilized effect upon foods and for less effect upon the properties of foods than thermal treatment. In the present paper big-eyed tuna meat was treated by high pressure among 0.1-500MPa for 10 minutes and subsequent stored for 7 days at 5℃, and the changes in the properties of it were investigated. Immeadiately after treatment high pressure had not any effect upon the freshness of meat, while had a distinct effect upon the color of it according to the intensity of pressure. During the post-pressured storage for 7 days at 5℃, however, high pressure has an important effect upon the changes in the freshness of meat measured by K-value. K-value in high pressure treated (300-500MPa) meat was better than that in non- or low pressure treated (0.1-200MPa) ones, which suggests an inactivation of enzymes related to ATP-breakdown at the pressure of around SOOMPa. The color change measured by metmyoglobin was somewhat occured in every meat after storing for 4 days, but after storing for 7 days it was not occured in high pressure treated (300-500MPa) ones, while a distinct change in low pressure treated (0.1-100MPa) ones was occured, which suggests an acceleration of autoxidation from oxy- and deoxymyoglobin to metmyoglobin in the meat treated by high pressure and subsequent inactivation of enzyme related to the autoxidation. From the lowest value in 200MPa treated meat after storing for 7 days it seems that 200MPa pre-treatment has the most effect on the red color retention of tuna meat.
- 低温生物工学会の論文
- 1996-12-30
著者
関連論文
- 産卵回帰したシロサケを原料に用いたムースの物性と食味について
- ムースの原料に適した魚介類
- IIR冷凍と食糧に関する提案書 世界的な栄養補給における冷凍の役割
- 2. 高圧処理がマグロ肉のその後の冷蔵中の性状に及ぼす影響
- 2. DSC測定による凍結乾燥コイ筋原繊維の貯蔵安定性の予測(平成7年度第41回低温生物工学会研究報告)