1. 凍結点付近での魚の貯蔵(セミナー「食品における低温の利用」)

概要

論文の詳細を見る
Of various changes in fish muscle during storage, these which exhibit an abnormal temperature-dependency at temperatures around the freezing point were reviewed in this paper. The growth rate of bacteria on fish skin at -4℃ was as low as 1/8 of the rate at 0℃, and the microflora after storage at -4℃ was markedly different from that at 0℃. Increase of K-value of fish muscle was effectively suppressed at temperatures below the freezing point or, in some species of fish, below the phase separation temperature of microsomal lipid. The denaturation of myofibrillar protein and the damage to muscle cell structure more or less proceeded at temperatures below the freezing points, but the degree of injury to flesh quality depended on the species of fish. On the basis of these results, the advantages and disadvantages of superchilling or partial freezing storage of fish were discussed.
低温生物工学会の論文
1991-10-20