真空凍結乾燥スケトウダラの品質に及ぼす乾燥板温度の影響

概要

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The previous study1) showed that the lyophilized Alaska pollack obtained by vacuum freezing prior to freeze-drying was the most preferable in its tissue and analitical values-The purpose of this present research was to study the effect of platen temperature of freeze-drying on the quality of the lyophilized product. The cut meats of Alaska pollack were frozen by vacuum freezing and subsequently freeze-dried at various platen temperatures of 55°, 35° and 15°C. After storing the sample at room temperature for a definite period, the qualities of the dried product were analized. The tissue of lyophilized Alaska pollack was not influenced by platen temperature. Im-mediately after drying, there was a decrease in soluble nitrogen. It was markedly affected by lower platen temperatures of 15° and 35°C, whereas higher temperature of 55°C was detected to have little effect on it. There was no significant difference in water re-absorptive and water holding properties and also in the organoleptic evaluations. After storing for one month, the soluble nitrogen decreased furthermore and there was no effect of platen temperature. It may be concluded that the vacuum freezing and subsequent freeze-drying at a high platen temperature of 55°C is the most preferable method for obtaining a favourable product.
公益社団法人日本水産学会の論文