殺菌価の等しいサバ水煮缶詰の品質比較〔英文〕

概要

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Canned mackerels were thermally processed at three different temperatures (110°C, 115°C, 120°C) to attain the equal lethality (F0=5.65), and their quality was compared. The amounts of liquid and its oil portion did not vary with the sterilization conditions. The formation of curd was more significant when heated at higher temperature, while the amount of adhesion was slightly decreased with increasing sterilization temperature. Ratios of water soluble, TCA soluble and salt soluble nitrogen to the total nitrogen of canned mackerel were constant irrespective of thermal processing conditions. Chemical quality of canned mackerel with the equal lethality was compared mainly from the standpoint of non-enzymatic browning. From the losses of glucose and available lysine in canned mackerel, it was suggested that the non-enzymatic browning reaction had been initiated during the sterilization process, but in vitro digestibility was not affected. TBA value of canned mackerel meats did not vary with the sterilization condition, whereas acid value was slightly higher at lower processing temperature. The thermal processing at higher temperature resulted in firmer meats, however the vertebrae of canned mackerel became more softened at lower processing temperature.
日本水産學會の論文