ウニの冷凍に関する研究-I : ウニの冷凍貯蔵中に生成されるえご味成分の分離
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概要
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The strong pungent taste increases in sea urchin gonads during freezing storage for several months, and such off-flavor reduces its quality as food. Pungent components in sea urchin, Strongylocentrotus intermedius, gonad, which was frozen at -13±5°C for 6 months, were isolated and identified. 1) Three pungent fractions, volatile neutral carbonyls, nonvolatile neutral carbonyls and keto carboxylic acids, were obtained from the frozen gonad. 2) Acetaldehyde, crotonaldehyde and n-valeraldehyde (or iso-valeraldehyde) were contained in the volatile neutral carbonyl fraction, aldol and crotonaldehyde in the nonvolatile carbonyl fraction, and pyruvic acid, α-keto butyric acid and α-keto iso-caproic acid in the keto carboxylic acid fraction.
- 公益社団法人 日本水産学会の論文