Changes in quality of fish meats by thermal processing at high temperatures. II. Changes in extractive components of white and dark meats of bigeye tuna by thermal processing at high temperature of F0 value of 4.

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  • 高温加熱処理に伴う魚肉の品質の変化　ＩＩ　　高温加熱Ｆ０値４によるメバチ普通肉および血合肉のエキス成分の変化
  • 高温加熱F0値4によるメバチ普通肉および血合肉のエキス成分の変化
  • コウオン カネツ F0チ 4 ニ ヨル メバチ フツウ ニク オヨビ チアイ

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Abstract

White and dark meats of bigeye tuna were packed in retortable pouches and thermally processed at 120, 110, and 100°C so far as to reach the equal lethality of F0 4, and the changes in extractive components of both meats were studied. As compared with the short time of heating at high temperature; the long time of heating at low temperature produced more intense browning of the meat extract, decrease in trimethylamine oxide, creatine, and total sugar, and increase in trimethylamine, creatinine, gelatin, and non-protein nitrogen. The decomposition of histidine and anserine, and the formation of gelatin in the dark meat were much greater than those in the white meat.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 53 (9), 1633-1636, 1987

    The Japanese Society of Fisheries Science

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