解凍法の違いが食肉の諸性質に及ぼす影響について  [in Japanese] Influence of Thawing Methods on Several Properties of Rabbit Meat  [in Japanese]

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Abstract

食肉凍結の技術は近年進歩が著しく,また家庭用冷凍庫の普及に伴なって今後は凍結肉の家庭での利用がますます多くなるものと期待される。ところが,凍結肉の解凍方法に関しては研究が比較的少ない。凍結肉はそのまま調理される場合もあるが,ふつうは解凍して利用される。解凍方法として一般的なものは,低温または高温空気解凍と流水解凍であるが,低温空気中で緩慢に解凍するのが良いと一般に言われている。家庭でこれを行なうには冷蔵庫を利用することになるが,温度変化が著しいことや汚染の機会か多くなることに加えて長時間を要することを考えると,もっと高い温度で短時間のうちに解凍する方法も捨てされない。そこで,冷蔵庫を利用した長時間解凍と室温,流水を利用した短時間解凍を比較し,それらが食肉の諸性質に及ぼす影響を調べた。

Rabbits were slaughtered by exsanguination after stunning and Longissimus dorsi muscles were excised after 17 hr storage at 0℃. These muscles were sealed tight in polyvinyl chloride bags and were frozen and stored for 3 months in a -25℃ freezer. These were then thawed by the following three methods: (1) 10 hr in 4℃ still air; (2) 3 hr in 20℃ still air; (3) 1 hr in 14.5℃ running water. These thawed muscles were then stored at 4℃ until 24 hr from the beginning of thawing, when they were measured for several properties. Thawing loss was largest for 20℃ air thawing and smallest for running water thawing. The amount of protein extracted from myofibrils with Weber-Edsall solution was largest for running water thawing and smallest for 4℃ air thawing. Thawing methods gave no differences in contractility, fragmentation and ATPase activity of myofibrils, and pH and water holding capacity of raw and heated muscles. The above results indicate that small pieces of frozen rabbit muscle can be thawed quickly in running water as well as being thawed slowly in cold air.

Journal

  • Bulletin of Ishikawa Agricultural College

    Bulletin of Ishikawa Agricultural College 11(0), 45-49, 1981

    Ishikawa Prefectural University

Keywords

Codes

  • NII Article ID (NAID)
    110000044712
  • NII NACSIS-CAT ID (NCID)
    AN00014261
  • Text Lang
    JPN
  • Article Type
    記念論集
  • Journal Type
    大学紀要
  • ISSN
    0389-9977
  • NDL Article ID
    2568117
  • NDL Source Classification
    PC5(畜産食品)
  • NDL Source Classification
    ZR7(科学技術--農林水産--農産)
  • NDL Call No.
    Z18-907
  • Data Source
    NDL  NII-ELS  J-STAGE  JASI 
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