Changes in quality of fish meats by thermal processing at high temperatures. I. Changes in extractive components of bigeye tuna and Pacific halibut meats by thermal processing at high temperature of F0 values of 8 to 21.

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Other Title
  • 高温加熱処理に伴う魚肉の品質の変化　Ｉ　　高温加熱Ｆ０値８～２１によるメバチおよびオヒョウのエキス成分の変化
  • 高温加熱F0値8-21によるメバチおよびオヒョウのエキス成分の変化
  • コウオン カネツ F0チ 8 21 ニ ヨル メバチ オヨビ オヒョウ ノ エ

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Abstract

Specimens of bigeye tuna and the Pacific halibut meats packed in retortable pouches were heated at 115°C up to F0 values of 8, 12, and 21, and the changes in extractive components were studied. The decrease of the total sugar content and increase in pH value, Hunter value, degree of browning of extract, and the non-protein nitrogen content were observed during thermal pro-cessing. Trimethylamine oxide and creatine changed into trimethylamine and creatinine, re-spectively, almost equivalently, Little changes were observed in the amounts of free amino acid and its related compounds, but only histidine decreased significantly.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 53 (8), 1457-1461, 1987

    The Japanese Society of Fisheries Science

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