マナガツオとハタの氷蔵中における品質変化〔英文〕

概要

論文の詳細を見る
Specimens of white pomfret, Chinese pomfret, and grouper which are commonly consuned in Singapore were stored in ice for as long as 33 days and examined for changes in freshness, the amount of free and expressible drips, and in protein and lipid. The K value and trimethylamine were found to be suitable freshness indices for these fishes. The subcutaneous meat of a grouper (body weight: 7.2kg) showed roughly comparable levels of bacterial count (105-106/g), when incubated at 20 and 30°C, irrespective of the duration of ice-storage. The K value reached 20% after 23 days. Free drip from meat ranged from 1.0 to 2.8% and the expressible drip from 10.3 to 30.3% during the storage. The salt-soluble nitrogen from the meat did not decrease significantly during the storage, nor did the viscosity of the saline extract. The skin portion did not show detectable rancidity, and the peroxide value and TBA number of the lipid extracted were low throughout.
日本水産學會の論文