カツオ・マグロ缶詰の褐変(オレンジミ-ト)防止に関する研究-3-オレンジミ-トの発生におよぼす凍結貯蔵中の温度上昇の影響

概要

論文の詳細を見る
Frozen skipjack prestored at -40°C was warmed once or several times up to, -2 ?? -10°C during the storage period and finally thawed at 15°C for 5 hr in water. The amounts of glycolytic intermediates in the frozen and defrozen meats after storage were examined in relation to the extent of orange discoloration. 1. When sample fish was thawed after standing at -0.5°C and -6°C for 2 and 4 days, the amounts of D-glucose-6-phosphate (G6P) and D-fructose-6-phosphate (F6P) in the meats were increased remarkably and an intense orange discoloration was in-duced on cooking. 2. In samples thawed after standing at -10°C for 2 days, there was litlle change in the amounts of G6P and F6P in the meat and no orange discoloration while in those left standing 4 days amounts of both increased remarkably, resulting in the most intense discoloration on cooking. 3. In meet thawed after standing at -2 ?? -5°C for 7 hr, there was also an in-crease in the amounts of G6P and F6P. In this case, cooking produced slight orang discoloration.
日本水産學會の論文