Effect of Super-chilling Storage on Maintenance of Quality and Freshness of Swordtip Squid Loligo Edulis

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著者

    • ANDO Mami
    • Faculty of Human Life Science, Department of Human Nutrition, Yamaguchi Prefectural University
    • TAKENAGA Emi
    • Faculty of Human Life Science, Department of Human Nutrition, Yamaguchi Prefectural University
    • HAMASE Soyomi
    • Faculty of Human Life Science, Department of Human Nutrition, Yamaguchi Prefectural University

抄録

The quality of squid deteriorates very rapidly after catch. To maintain the quality of squid for a longer period, we carried out super-chilling storage. Live swordtip squids <I>Loligo edulis</I> were killed and stored at -2°C (super-chilling) and 5°C (refrigeration). At selected time intervals, their external color, texture, and K-values were evaluated. Additionally, the levels of free amino acid, water-soluble and water-insoluble proteins, and viable cell counts were determined. In the samples stored using the super-chilling method, whitening of the exterior, elevation of K-values, and the increase of viable cell counts were suppressed. Regarding the meat structure, free amino acids, texture, and content of water-soluble and water-insoluble proteins, no differences were observed between the two different storage temperatures. These results suggest that super-chilling storage can prolong the period for which squid can be preserved and maintains a higher quality than refrigeration.

収録刊行物

  • Food science and technology research  

    Food science and technology research 11(3), 355-361, 2005-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018084591
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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