マグロ油漬缶詰の長期貯蔵中における変化〔英文〕

概要

論文の詳細を見る
Changes in the quality of canned tuna packed in oil during processing and long-term storage at ambitent temperature were examined by sensory and chemical methods. Although the quality of canned tuna samples was organoleptically evaluated as α' regardless of its storage period, the following changes in canned tuna meat were observed. The canned meat proteins were slightly decomposed. and their nutritional value decreased to some extent during 10 year storage. During cooking and sterilization, amounts of glucose and glucose-6-phosphate were drastically reduced. After around 3-4 years of storage, some deterioration of lipids was initated. The iron content of canned tuna remarkably increased during the later stage of 10 year storage, but the increases in tin and zinc contents were not significant.
日本水産學會の論文