冷凍マグロ肉の肉色保持に関する研究-IV : 色変の著しい凍結貯蔵温度
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It was reported that the freezing storage at comparatively high freezing temperatures, such as -2 ?? -5°C accelerated discoloration of tuna meat rather more than unfrozen storage about at 0°C1). In order to seek a clue for the solution of the mechanism of this phenomenon, the relation between the discoloration of tuna meat and storage temperatures was examined in detail. The meat samples frozen at -80°C in polyethylene bags were stored at intervals of 1°C between -3 and -10°C, and after 4 days storage the rate of discoloration was measured in terms of relative amount of metmyoglobin to total myoglgbin. The experiments were repeated three times, using different individuals of tuna. The results showed similar patterns in the color change with one another. As shown in Figs. 1-3, the discoloration in the inner part of meat was more considerable than in the surface at the freezing temperatures examined here. It is of interest that the temperature range causing the maximum discoloration was found about at -3 to -4°C in the surface, while it was found about at -6 to -7°C in the inner part. These results were discussed in connection with different factors affecting the meat color, and it was postulated that the difference in temperature range of the maximum discoloration between in the surface and in the inner part of meat, might be caused by the difference of partial pressure of oxygen between each portion of meat. The discoloration in question was also discussed in comparison with the similar phenomenons of acceleration of biochemical reaction in frozen meat, such as denaturation of protein, ATP degradation, and lipid hydrolysis, etc., pointing out that the temperature range of maximum discoloration in the surface of meat is comparable to those of maximum acceleration of different reactions as above cited. As to the effect of the nature of packaging materials on the discoloration, polyethylene pack and vacuum pack with aluminum foil laminated by polyethylene were examined, and the latter was found superior in the color retention of the interior meat (Fig. 5). The results suggest that the control of partial pressure of oxygen at the inner part of tuna meat will be very important to prevent the discoloration during freezing storage.
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