魚類缶詰中のATP分解物と品質の関係-II : ベニザケおよびカラフトマス原料魚の鮮度と缶詰の品質との関係

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Quality of canned fish is greatly influenced by the freshness of the material used. This paper reports on a relation between the quality of canned fish and the freshness of the material used, basing on the experiments with red salmon (Oncorhynchus nerka) and pink salmon (Oncorhynchus gorbuscha). For the indices to express the freshness, the composition ratio of each of IMP, HxR and Hx to their total was adopted. The quality of canned samples was graded by examining both odour of the whole content of opened cans and appearance of the oil drifted on their toy in the routine manners in Japan Canned Food Inspection Association. The decrease of IMP accompanying the accumulation of HxR and Hx was observed as an evident index for the deterioration of raw fish material. And the difference of degradation rates of IMP between species of fish was concluded to be caused by the difference in their contents of deterioration enzyme. The degradation curves of IMP for raw and canned meat was found parallel to each other. A good correlation was observed between the IMP ratios in raw fish meat and the inspection scores given to these canned fish.
公益社団法人日本水産学会の論文