食品の鮮度測定法に関する研究-XV : 通気法による揮発性還元物質 (VRS) の改良定量法

概要

論文の詳細を見る
The present study deals with the improvement of the FARBER method2) on employing deproteinized extract for the aeration in place of the pressed muscle juice and on aeration at pH 9.3 rather than unadjusted pH of sample tissue. The VRS value of mackerel and albacore obtained by the present method amounts approximately one-half as much as that by the TOMIYAMA et als steam distillation method3). This infers that VRS determined by the aeration method involves volatile substances possessing higher volatility. It was found that the volatility of VRS varied with the freshness of sample flesh and that trimethylamine could hardly be removed at pH 7.0-7.7 whereas nearly one-half as much removed at pH 9.3. It was also noted that the FARBER method was capable of determining rather a small fraction (29%) of the neutral substances as compared with the TOMIYAMA et al method.
公益社団法人日本水産学会の論文