カツオ・マグロ缶詰の褐変(オレンジミート)防止に関する研究-VI : オレンジミードの発生に及ぼす原料処理および貯蔵条件の影響(1)

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Skipjack specimens were frozen by the air-blast, the speedy and slow types of brine immersion, and the still-air methods, stored for 11-12 months at-40°C, or, after 10-month storage at -40°C stored further for another month at either -20 or -13°C and canned. No orange discoloration of canned meat was observed in the specimens which were stored throughout at -40°C and additionally at -20°C for one month, regardless of the freezing method. On the other hand, all the specimens which were frozen by the air-blast or a speedy type brine immersion method and finally stored at -13°C for one month, presented a strong orange discoloration. In those frozen by a slow type of the brine immersion or the still-air method, the orange discoloration was much weaker or not recognized at all. In these specimens, the levels of some substances responsible for the orange discoloration were also examined. The amount of glycogen in frozen meat was higher in samples frozen by the air-blast method and lowest in those frozen by the still-air freezing method. The total amounts of G6P, F6P, and FDP in the thawed meat were lowest in fish frozen by the still-air freezing method.
公益社団法人日本水産学会の論文