水産製造並びに貯蔵中に於けるビタミンB群の変化-II : アサリ水煮缶詰

概要

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The shucked meat of baby clam, Venerupis semicdecussata, was cooked in boiling water for 15 minutes and then packed in No. 7 cans (6.8cm.×10cm.) with 3% brine acidulated with glacial acetic acid as an usual manner. The packed cans were sterilized by heating at 115°C. for 60 minutes and stored at room temperature for 6 months. The loss of vitamins during heat sterilization and successive storage was found to be very small and even thiamine was relatively stable, perhaps due to the acidic medium of can contents (pH 5.2), as shown in Tabs. 1 and 2. The large amount of B-vitamins, however, was lost in the precooking procedure and only 17% of thiamine, 35% of riboflavin, 22% of niacin, 34% of folic acid and 44% of vitamin B12 were retained through the whole procedure (Tab. 1). Furthermore, the considerable portion of the retained vitamins in can a was found to be present in the juice, which will not always be taken by the consumer (Tab. 2).
公益社団法人日本水産学会の論文