血合肉含量の迅速測定法

概要

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The dark muscle content in fish was measured by a rapid direct gravimetric method. This method was modified by using heat treated fish which was more convenient than using fresh fish. The fish were placed in a plastic bag and immersed in a water bath at 70°C for 30min and then brought to room temperature and the muscle was separated. The ratio of dark muscle to whole muscle (dark muscle ratio) in common mackerel measured by this method was lower than that of the usual method with fresh fish, but was the same as obtained by the indirect method using an estimate of transverse section. This method had the advantage of ease and rapidity (about one hour per fish), but some loss occurred since the heat released a fluid portion (drip) from the fish body. However, it was thought that this did not hinder the estimate of the dark muscle ratio, since drip loss was proportional in dark and white muscle. The dark muscle ratio using this method in 16 fish species were shown to be greater than 12% in the so-called red meat fish species, 4-9% in intermediate fish species and less than 3% in white meat fish species.
社団法人日本水産学会の論文