胞子虫感染キハダマグロ筋肉のジェリ-化程度の判定法,ならびにジェリ-化と温度の関係〔マグロ類ジェリ-ミ-トに関する研究-4-〕

概要

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Attempts were made to evaluate objectively the jellification grade of sporozoa Hexacapsula neothunni infected meat of yellowfin tuna Thunnus albacares. Two methods are suitable: a method using the compressive stress of meat as a parameter, and another one determining spectrophotometrically the copper-FOLIN color development of meat extract. The jellification rate of the yellowfin tuna meat was determined at various temperatures from 0 to 30°C using these methods. Results showed that comparable degrees of jellification were attained when the meat was stored for 8 days at 0°C, for 6 days at 5°C, for 4 days at 10°C, and for one day at 20°C. A similar grade of jellification took place within half a day at 30°C.