The Correlation between Colour and Freshness of Canned Tomato Sardine Meat

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概要

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• The correlations between fish meat colour of the canned tomato sardine and their freshness are reported in this paper. With back of each of 3 to 5 sardine from each can, the amount of white and black stimulus, as well as the hues, were measured by BLOCH's three colour filters method. Percentage of NH ?? -N of each sample was also determined as the measure of freshness. From the results, correlation tables are obtained as shown in tables 1 to 3, with the correlation ratios among them as listed in table 4.

• 社団法人 日本水産学会の論文

著者

• 小林 隆太郎

  水産講習所

• 川口 武男

  水産講習所

• 山田 忠男

  水産講習所

関連論文

• The Correlation between Colour and Freshness of Canned Tomato Sardine Meat
• Difference of Chemical Composition in Various Parts of Canned Crab (Paralithodes camtschatica)
• Putrefaction of Boiled and Raw Meats Compared
• Change of pH-Value of Fish-muscle by Heating

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