マナガツオとハタの氷蔵中における品質変化

DOI Web Site 被引用文献2件
  • NG Cher Siang
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, Changi Fisheries Complex
  • CHIN Yew Neng
    Fish Inspection Unit, Primary Production Department, Ministry of National Development, Republic of Singapore
  • LIM Pang Yong
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, Changi Fisheries Complex
  • TAN Ching Ean
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, Changi Fisheries Complex
  • YEAP Soon Eong
    Fish Inspection Unit, Primary Production Department, Ministry of National Development, Republic of Singapore
  • 新国 佐幸
    食品総合研究所
  • 尾藤 方通
    東海区水産研究所

書誌事項

タイトル別名
  • Changes in quality of white pomfret, chinese pomfret and grouper during ice-storage.
  • マナガツオとハタの氷蔵中における品質変化〔英文〕
  • マナガツオ ト ハタ ノ ヒョウゾウチュウ ニ オケル ヒンシツ ヘンカ エイ

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抄録

Specimens of white pomfret, Chinese pomfret, and grouper which are commonly consuned in Singapore were stored in ice for as long as 33 days and examined for changes in freshness, the amount of free and expressible drips, and in protein and lipid.<br> The K value and trimethylamine were found to be suitable freshness indices for these fishes. The subcutaneous meat of a grouper (body weight: 7.2kg) showed roughly comparable levels of bacterial count (105-106/g), when incubated at 20 and 30°C, irrespective of the duration of ice-storage. The K value reached 20% after 23 days. Free drip from meat ranged from 1.0 to 2.8% and the expressible drip from 10.3 to 30.3% during the storage. The salt-soluble nitrogen from the meat did not decrease significantly during the storage, nor did the viscosity of the saline extract. The skin portion did not show detectable rancidity, and the peroxide value and TBA number of the lipid extracted were low throughout.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 49 (5), 769-775, 1983

    公益社団法人 日本水産学会

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