イワシ水煮缶詰の品質鑑定〔英文〕

概要

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The study was conducted to obtain a simple chemical index for the quality of canned sardines. The sardines stored in ice and their canned products: the K-value, IMP-ratio, and Hx-ratio on the basis of nucleotide decomposition were examined. The results showed that as the freshness of the raw fish lowered, the quality of canned fish became poor. From the fact that a considerable amount of proteins existed in the liquid portion of canned fish, the aggregation reaction by precipitants was examined in connection with their qualities. It was shown that the aggregation turbidity by TCA increased with its concentration, while that by PCA gave a maximum at the concentration of ablut 3% and increased proportionally to the protein concentration. When the turbidity by PCA was plotted against the turbidity of the liquid solution itself, the different straight lines corresponding to the sensory score were obtained.
日本水産學會の論文