赤身魚肉の低温貯蔵に関する研究-第3報:-冷凍マサバの品質に及ぼす凍結速度と貯蔵温度の影響-
スポンサーリンク
概要
- 論文の詳細を見る
In order to find out a suitable method for freezing and storage of chub mackerel, a kind of fatty fish, the round fish were frozen experimentally by liquid nitrogen spraying metho d (LN2-freezing) and usual contact freezing as a control experiment, and stored at -10, - 20 and -40°C for 6 months. Quality change of the fish meat during frozen storage was checked using indices such as pH, POV and VBN. The quality was also evaluated by histological observation and sensory score. Results are as follows : (l)The present data did not always show the superiority of ultra-rapid freezing with LN2 in quality of frozen-stored chub mackerel as compared with contact freezing, regardless of storage temperature. (2) It seemd to be necessary to store fatty chub mackerel at a temperature below -20°C, such as -25 - -30°C being advisable. (3) Quality of chub mackerel was observed to change more markedly than that of sardine tested already during frozen storage.
- 公益社団法人 日本冷凍空調学会の論文
公益社団法人 日本冷凍空調学会 | 論文
- 液滴の過冷却凝固について:-食塩水溶液-
- 水‐油エマルションを用いた氷蓄熱のための容器内撹はん製氷 臨界表面張力の小さな壁面材質の熱抵抗が製氷過程に与える影響について:臨界表面張力の小さな壁面材質の熱抵抗が製氷過程に与える影響について
- 水‐油エマルションを用いた氷蓄熱のための容器内撹はん製氷 エマルションの組成が製氷過程に与える影響について:(エマルションの組成が製氷過程に与える影響について)
- クロスフィンチューブ熱交換器におけるフィンカラー形状が伝熱性能に及ぼす影響
- マイクロガスタービン・固体酸化物形燃料電池複合発電による分散エネルギーシステムの性能解析と最適運用計画