ウニの冷凍に関する研究-III : 冷凍ウニと塩辛ウニのカルボニルの比較

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概要

• 論文の詳細を見る

• Carbonyl compositions and contents of frozen sea urchin gonads of five species and salted Ezo-bafun uni, Strongylocentrotus intermedius, were examined. The results are as follows; 1) Gas liquid chromatographic figures of carbonyls in frozen Ezo-bafun uni and those of salted Ezo-bafun uni were approximately the same, but their respective total monocarbonyl and oxo-acid contents were different. Frozen Ezo-bafun uni contained a larger amount of monocarbonyls and the salted ones contained a larger amount of oxo-acids. 2) Acetaldehyde, propionaldehyde, acetone, iso-valeraldehyde or 3-methyl butylaidehyde, and small amounts of other monocarbonyls, were detected from either frozen or salted sea urchin gonads. In addition, pyruvic acid, acetoacetic acid, α-keto n-butyric acid, α-keto iso-valeric acid, α-keto iso-caproic acid and α-keto 3-methyl valeric acid were found in the gonads. 3) The same monocarbonyls were identified from frozen Hokuyo-bafun uni, Strongyloeentrotus drøibachiensis, Bafun uni, Hemioentrotus pulcherrimus, Kitamurasaki uni, Strongylocentrotus nudus, and Murasaki uni, Anthocidaris orassispina. 4) The formation speed of carbonyls in sea urchin gonads during freezing storage was different by species. Sea urchin gonads containing more than 30mg% as a total carbonyl, had a heavily pungent taste. Ezo-bafun uni, Hokuyo-bafun uni, Bafun uni, Kitamurasaki uni and Murasaki uni showed carbonyl formation speeds in the order given.

• 公益社団法人 日本水産学会の論文

著者

• 三輪 勝利

  東海区水産研究所

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• ウニの冷凍に関する研究-III : 冷凍ウニと塩辛ウニのカルボニルの比較
• ガスクロマトグラフィ-による魚肉中揮発性アミン類の分別定量法

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