揮発酸の溜出比による鮮度判定法の研究-IX : 判定規準のカキヘの適用性について

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D. R. value was measured on the Japanese oyster, Ostrea (Crassostrea) gigas THUNBERG, during the course of the deterioration of its freshness by the method described in the preced-ing papers of this series. The results indicated that (1) the D. R. value of very fresh oys-ter is smaller than that of fish flesh, (2) the value decreases rapidly as the freshness lowers, and (3) there is no relationship between D. R. value and the freshness (Tables 1-3). The foregoing statement on the results is based on the following facts: (1) D. R. value was decreased by the presence of such a large amount of glycogen as is found in oyster (Tables 4 and 5), (2) there exists much differences between the composition of lower volatile acids produced during spoilage of oyster and that of ordinary fish flesh (Table 6), (3) in the case of oyster, higher volatile acids precipitated in the distillate, causing the D. R. value to decrease rapidly with the deterioration of freshness. Thus, D. R. value and freshness showed no correlation in oyster on account of the high glycogen content of the body and the various kinds of acids distilled out. From the above, it was concluded that the “D. R. standard scale” previously proposed for fish flesh can not be applied to oyster, and no substitute standard scale was proposed for oyster.
公益社団法人日本水産学会の論文