魚類缶詰中のATP分解物と品質の関係-III : ビンナガおよびカツオ缶詰肉のATP分解物と官能検査との関係

概要

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The ratios of HX and IMP content to total HX, HXR and IMP content in canned albacore and skipjack meat were measured and correlated with organoleptic judgments by Japanese and American inspectors in order to establish a useful chemical index of meat “decomposi-tion”. A linear relation expressed by a simple equation and a high correlation coefficient (over 0.9) between the HX or IMP ratios in raw and canned meat was obtained. As the inspection scores (odour judgments by Japanese inspectors) pass from high rating a through b, b down to low ratings C and D, there is a definite increase in the HX ratios of the respecti-vely rated canned meats. From this, it was inferred that the Japanese inspection standard of odour is closely related to the freshness of fish material. The Japanese inspection scores based on odour and the American inspection judgments of “decomposition” of canned albacore and skipjack prepared from frozen fish agreed fairly well with each other. There was, however, a pronounced disagreement in inspection judgements of canned “winter albacore” and canned skipjack prepared from iced fish.