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冷凍魚貯蔵中の品質, 組織的性状および化学成分の変化ならびに相互の関係
http://hdl.handle.net/10232/13882
http://hdl.handle.net/10232/13882e741d573-69d5-4d42-befd-dc6625bd75b1
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00040498_v11-1_p41-64.pdf (10.3 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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| 公開日 | 2015-06-24 | |||||
| タイトル | ||||||
| タイトル | 冷凍魚貯蔵中の品質, 組織的性状および化学成分の変化ならびに相互の関係 | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | On the Deterioration of Frozen Fishes during Storage | |||||
| タイトル言語 | en | |||||
| 著者 |
西元, 諄一
× 西元, 諄一 |
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| 言語 | ||||||
| 言語 | jpn | |||||
| 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 | Experiments were carried out on the deterioration of proteins and lipids of in muscles, histological and organoleptic changes which occurred in the frozen fishes during the freeze storage. Three kinds of fishes, mackerel, yellow tail and bream, were used as materials. Whole fishes were frozen in a sharp-freezer and stored in a cold box at -10°C and -20°C. Aliquot samples were examined at varying times during the six months’ period of storage. The results are summarized as follows : (1) Panel tests showed the frozen mackerel became unpalatable in two to three months at -10°C or in about four months at -20°C, while the actomyosin solubility has remained almost constant for about two months at -10°C and about three months at -20°C. The histological examination of frozen mackerel muscle-tissue revealed certain degradation in about two months at -10°C and in about four months at -20°C. In the yellow tail, a somewhat marked degradation in the organoleptic qualities was first observed in six months’ storage at -10°C or -20°C. A marked, permanent impairment in the histological structures also occurred in this lot. Although deformation of muscle cells was observed to occur much earlier in samples which were defrosted in the fixative, the deformed cells recovered to the normal state when defrosted in damp air. In this from, therefore, it appears that period of five or six months is the limit of storage for practical purpose. Histological and organoleptical examinations of the frozen bream indicate the quality was impared in three months’ storage. In the latter two forms of fishes, the amount of soluble actomyosin in muscles was almost unchangeable during the storage. Therefore, the limit of storage period could not be guessed. It is an outstanding fact that the bream flesh was found to be of a spongy texture when thawed after a long storage. (2) Acid value of lipids developed during the period of the storage. In the cases of the yellow tail and bream, however, the value decreased in the later part of the storage. Peroxide value of lipids increased in the early phase and then decreased. Volatile carbonyl compounds in muscles progressively increased in amount during the storage. The results obtained with the mackerel suggest that the denaturation of proteins in muscle is correlated with the presence of some amount of fatty acids and oxidized lipids or oxidation products of lipids in situ. Above suggestion was, however, not derived from the results on other fishes. (3) The amount of drip from the thawed whole mackerel increased progressively with the length of the storage time. A fair amount of drip was produced before the tissue showed any sign of the histological destructon. This indicates the drip is not formed the tissue destruction. It seems the dripping is rather correlated with the protein denaturation. |
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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 11, 号 1, p. 41-64, 発行日 1962-09-20 |
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| 作成日 | ||||||
| 日付 | 1962-09-20 | |||||
| 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 | |||||
| NDC | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 660 | |||||
| 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 | |||||
