Partiral freezingによる生ウニの新長期貯蔵法

概要

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Attempts were made to preserve the gonad of sea urchin Strong ylocentrotus intermedeius by partial freezing in the presence of deoxygeizer, taking peroxide value (POV), thiobarbituric acid (TBA) value and aldehyde as parameters. Changes in flavor and taste, ande tissue deterioration of the gonad were also examined. POV and TBA remained practiocally unchanged during the 70 - days storage period. The amount of aldehyde increased from 5mg/100g after the storage at - 3°C, the level which seemed not related ot pungent taste. In contrast to the sea unrchin gonad kept frozen at - 30°C, no tissue deterioration occurred even after 70 - days of the present storage.
日本水産學會の論文