@article{oai:ir.kagoshima-u.ac.jp:00015024,
 author = {上西, 由翁 and 田住, 瑶子 and 舟橋, 亞希 and 安樂, 和彦},
 journal = {鹿児島大学水産学部紀要, Memoirs of Faculty of Fisheries Kagoshima University},
 month = {},
 note = {The characteristics of color change of fresh sashimi in ordinary meat of yellowfin tuna and skipjack tuna, and dark meat of yellowtail and amberjack were analyzed from colorimetric values at L,a,b. In storage at 4°C for 5 days, yellowfin and skipjack had a small hue change based on red color, and the color saturation was reduced. The change in color saturation was small for the dark meat of yellowtail and amberjack, and in contrast the hue turned brown with the increase of tan-1 (b / a). Spectral analysis of myoglobin at 540 nm and 577 nm, which are green and yellow absorption wavelengths, was performed by HPLC gel filtration. The color was evaluated for 28 yellowfin tuna in the Vietnamese market. When compared with the sensory evaluation of specialists and the analytical results of L,a,b, it was judged that the value of the product was evaluated by color saturation of red, not the brown discoloration with met-myoglobin, which is a general index.},
 pages = {1--7},
 title = {生鮮刺身の色変わり特性と官能評価},
 volume = {68},
 year = {2019}
}