冷凍まあじの品質におよぼす保存温度の影響

DOI

書誌事項

タイトル別名
  • Effect of Storage Temperature on Quality of Frozen Horse-mackerel

説明

Quality change of frozen horse-mackerel were studied under storage temperature at -18, -23, -30 and -40°C for 12 months. Quality were measured with K value (Freshness index of muscle, degradation ratio of ATP), amount of drip (free and expressible drip), water-holdiog capacity, weight ratio of cooking loss, organoleptic test, and histological feature of muscle. <br> K value, a mount of free drip, w eight ratio of cooking loss, histological feature of muscle, and organoleptic test in color, form and flavor were not detected any changes during frozen storage for 12 months at various temperature. However expressible drip, water-holding capacity and score of taste in organoleptic test showed some changes after 8 or 12 months at -18 and/or -23°C, it was not serious change to-loss quality as food. Frozen horse-mackerel can store under below ~ 18°C for 12 months.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204665404288
  • NII論文ID
    130004565715
  • DOI
    10.11322/tjsrae.1.63
  • ISSN
    2185789X
    13444905
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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