抄録
A dehydrating device called contact-dehydrating sheet, is known to have an excellent capacity in dehydrating foodstuffs when it comes in contact with them. The effect of the sheet treatment on the color of bigeye tuna muscle was studied. Samples of 1.5cm thick were dehydrated by covering the sample slab with the sheet on the top side. After dehydrating for 5, 12h, 1, 2, 3 and 5 days at 3°C, each of the sample slabs wassliced horizontally along the treated side into 3 layers of equal thickness. It was found that the distribution of water removal in tuna muscle was more uniform than what occurred in beef and this uniformity might be due to less adipose and connective tissues. The ratio of metmyoglobin formation inupperlayerof dehydrated sample was the same with that of control and gradually increased with the prolonged treatment time. The iron content of samples rose from about 0.8 to 1.1mg% during the 5-day period dehydration. However, there was not much difference in redness of bigeye tuna muscle with the controls at varied iron content in this range. This phenomenon was thought to be due to the particular pattern of color (Mb) change in bigeye tuna muscle. This pattern was not significantly influenced by the formation of metmyoglobin.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 35 (9), 640-646, 1988
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206404718848
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- NII論文ID
- 130003967602
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- ISSN
- 00290394
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可