オキアミの処理加工法評価のための一般成分分析値

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タイトル別名
  • Chemical Compositions of Antarctic Krill (<i>Euphausia superba</i>) for the Evaluation of Processing
  • オキアミ ノ ショリ カコウホウ ヒョウカ ノ タメ ノ イッパン セイブン

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抄録

In order to evaluate processings, the chemical compositions of Antarctic krill were meas-ured. Whole krills were investigated with respect to the seasonal variations and the differences among individuals. The content of crude fat is characteristic of these chemical analyses.The Later the catch date is, the larger the content of crude fat becomes. The content of crude fat in each krill also has a very large standard deviation value. Meat prepared with the roll peeling method has a high level of protein content, but the method has low yield. Viscera portions separated with two de-viscera methods show high levels of fat content. This shows that viscera can be considered as a source of fat.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 45 (3), 369-374, 1979

    公益社団法人 日本水産学会

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