Color Regeneration of Frozen Tuna Meat by γ-Ray Irradiation
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概要
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In spite of many efforts in the handling aboard, discoloration of frozen tuna is unavoidable and causes unprofitable market price for the fish handlers who can find out the defect only after thawing.<BR>It is well known that meat irradiated in atmosphere undergoes a remarkable discoloration by forming metmyoglobin.<BR>But, on the other hand, regeneration of oxymyoglobin from metmyoglobin by irradiation has also been noticed by many investigators in various kinds of meat.<BR>The writers presumed that the regeneration of oxymyoglobin of this type might find a practical application for the color improvement of frozen tuna, since the industry has been seeking some technological solution for the discoloration.<BR>As there has been no information available.about quantitative evaluation on the regeneration of oxymyoglobin by the irradiation, the present paper reports a preliminary part of the observations on the dose levels required to attain a desirable color generation and its possible period of retention of the color in frozen storage.<BR>Between 0.2 Mrad and I Mrad of given dosages, the grade of color regeneration in terms of metmyoglobin percentage was about 40 percent after irradiation of a discolored tuna containing 75 percent of metmyoglobin and these were judged bright red organoleptically. However, irradiation higher than 0.2 Mrad was found not practical because of the developed off-flavor.<BR>More important problem noticed was reversible formation of metmyoglobin in comparatively short time even underfreezing condition. Further studies shall be needed to prolong the regenerated meat color.
- 日本食品照射研究協議会の論文
日本食品照射研究協議会 | 論文
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