水産物の油焼け防止に関する研究-XIV : かんきつ類テルペンの水産加工への利用について

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Citrus fruit oils, which contain more than 90% terpenes, have been known to prevent flavor reversion in soybean oil and spoilage in fish sausage. The authors attempted the application of these substances to the protection of fish products from deterioration due to oil oxidation while noting at the same time, the effect of added citrus flavor on fish products. Six citrus oils differing in the raw citrus source and the method of preparation were tested for their antioxidative effect on fish oil. Though hardly effective when tested under such severe conditions as those of the Active Oxygen Method, they were fairly effective under such milder test conditions as those of the oven test at 37°C and the storage test at room temperature. Among these citrus oils, lemon terpene was found to be most practical as it is less ex-pensive as well as satisfactorily effective. When it was applied to salted dried saury and Shiokara, a product of half-autolysed skip jack gut with 30% salt, the lemon flavor im-proved the impression of the products, although the antioxidative effect was not as significant as that of BHA.
公益社団法人日本水産学会の論文