@article{oai:ir.kagoshima-u.ac.jp:00007838,
 author = {西元, 諄一 and 佐藤, 文弘 and 御木, 英昌},
 issue = {1},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {An investigation was made to determine the amount of urea and water soluble protein in
the drip of frozen shark muscles (-25°C) in several species after thawing at 5 and 15°C. The following results were obtained.
(1) An increased tendency of dripping was observed as surface-areas of the samples were
wider, and the amount of drip was different from the species of shark. The natural dripping
by thawing required about 20 hours at 5°C and about 4 hours at 15°C to reach the equiblium
state, and its drip increased at the high final-temperatures of thawing. Furthermore, it can
be considered that water content of a sample had an effect on the amount of dripped fluid.
(2) Urea content of the dripped fluid was proportional to the amount of drip, and its
relationship had high coefficients of correlation (r=0.91 at 5°C and 0.98 at 15°C). The flux
rates of urea by natural dripping were about 50% in the muscles of Yoshikiri and Aozame,
and about 20% in other shark muscles. While, forced dripping by centrifuge improved the
flux rates of urea up to 70% in the former and to 50% in the latter.
(3) In case of forced dripping, the flux rates of protein were less than 20% and these
values varied with the species of shark. The quantitative relationship between protein and
drip, being different from case of urea and drip, had a low correlation value.
(4) From the facts described above, it can be concluded that the natural dripping is one
of advantageous methods to remove the urea from shark muscles, and its method (so called
"leaching by thawing") plays an useful role for the utilization of shark muscles as food
materials., 数種のサメ凍結筋肉の解凍(5および15°C)操作により流出するドリップ中の尿素および水溶性タンパク質量を測定した。1) ドリップ量は試料の表面積が大きいものほど多い傾向でサメの種類により差がみられた。種類ごとに5°C解凍では約20時間,15°Cでは約4時間でほぼ平衡に達し,解凍終温が高いといくらか高かった。なお,筋肉含水量はドリップ量に影響した。2) 流出尿素量はドリップ量とは比例的関係にあり,5°C解凍の場合相関係数0.91,15°Cの場合0.98のようにかなり高い相関性が認められた。流出率は,自然ドリップではアオザメ,ヨシキリザメが約50%,その他で20%前後,遠心ドリップではそれぞれ約70%および約50%であった。3) 他方,タンパク質の流出率は,値の高かった遠心ドリップにおいても20%未満でありしかも種類によりかなり変動し,尿素の場合と異なりドリップ量との相関性は低かった。4) よって,凍結サメを食品素材とするために,尿素除去の一方法として水晒より歩留りのよい解凍によって流出させる(ドリップ中)方法－解凍晒－が有効であろうと考えられた。},
 pages = {115--122},
 title = {凍結サメ肉の解凍ドリップによる尿素の除去},
 volume = {33},
 year = {}
}