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水産物における酸化脂質のTBA 測定法の検討と官能評価との関連性
http://hdl.handle.net/10232/0002000336
http://hdl.handle.net/10232/000200033639cc4e63-1f33-429b-8a3e-84adb0139a72
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00040498_72_p15-22 (1.11 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2023-04-23 | |||||
| タイトル | ||||||
| タイトル | 水産物における酸化脂質のTBA 測定法の検討と官能評価との関連性 | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | Relationship between TBA method and sensory evaluation of lipid oxidation in marine products | |||||
| タイトル言語 | en | |||||
| 著者 |
上西, 由翁
× 上西, 由翁 |
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| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | TBA | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | POV | |||||
| キーワード | ||||||
| 主題言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | COV | |||||
| キーワード | ||||||
| 主題言語 | ja | |||||
| 主題Scheme | Other | |||||
| 主題 | 脂質酸化 | |||||
| キーワード | ||||||
| 主題言語 | ja | |||||
| 主題Scheme | Other | |||||
| 主題 | 臭い | |||||
| キーワード | ||||||
| 主題言語 | ja | |||||
| 主題Scheme | Other | |||||
| 主題 | 官能評価 | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 要約 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | One of the factors related to quality deterioration of seafood is lipid oxidation. There are various analytical methods for measuring oxidized lipids, depending on the progress of oxidation. Their analysis are methods that involve extraction of lipids, such as peroxide value (POV) and carbonyl value (COV), and methods that directly utilize tissue homogenates, such as the TBA method. The convenient methods have been reported for the TBA method, and the detection results vary depending on the reaction conditions and other substances in addition to malonaldehyde. In this study, we analyzed TBA as a detection reagent in combination with acetic acid (weak acid reaction) or TCA-HCl (strong acid reaction), and examined the relationship with sensory evaluation. When we measured POV, COV, and two TBA methods using minced sardine meat as a sample, we found a correlation between POV and COV in the TBA-TCA reaction system. By improving TBA-TCA reaction system, we determined TBARS (2-thiobarbituric acid reactive substances) values by refrigerating several types of sashimi. In comparison with the sensory evaluation that involves the smell of lipid oxidation, there is no correlation between the absolute value of TBARS values and the sensory evaluation among fish species, but there is a strong correlation with both changes in the same sample. In lipid oxidation evaluation using TBA, we believe that it can be an available method for evaluating lipid deterioration because a homogenate can be used. |
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| 内容記述言語 | en | |||||
| 収録雑誌名 |
ja : 鹿児島大学水産学部紀要 en : Memoirs of Faculty of Fisheries Kagoshima University 巻 72, p. 15-22, 発行日 2023 |
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| 作成日 | ||||||
| 日付 | 2023 | |||||
| 日付タイプ | Issued | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| ISSN | 0453087X | |||||
| NII書誌ID（雑誌） | ||||||
| 収録物識別子タイプ | NCID | |||||
| NC ID | AN00040498 | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 公開者・出版者 | ||||||
| 出版者 | 鹿児島大学 | |||||
| 出版者言語 | ja | |||||
| 公開者・出版者 | ||||||
| 出版者 | Kagoshima University | |||||
| 出版者言語 | en | |||||
