螢光による魚肉の鮮度判定-1-

概要

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As the technique for measurement of fluorescence is simple and not time-consuming, this method has been proposed by several workers for food inspection which requires rapidity1-10) However, there is no established method for fish. The present investigation was undertaken to see whether fluorometry could be used for determining the quality of fish. The sole flesh gave a clearr and considerably fluorescent solution when extracted with 5 volumes of 70% ethanol, but gave a turbid solution which is not suitable for fluorometry when extracted with water (Table 1). Maximum fluorescence of the extracts was found at 460mμ. Therefore, the measurement could be standardized with quinine sulfate solution. Heat treatment of flesh increased fluorescence of the extracts (Figs. 1 and 2), especially in the presence of glucose (Table 2). Fluorescence of the extracts from spoiled flesh was greater than that from fresh flesh (Table 3). Development of fluorescence of the extracts was closely related to the storage time. Especially, fluorescemce of the extracts from the flesh which was steam boiled with glucose seemed to be more excellent indication of quality of the flesh than VBN value (Figs. 3A-3D).
社団法人日本水産学会の論文