マイクロ波加熱によるサバ肉脂質の劣化
1992 年 25 巻 1 号 p. 15-21
詳細
1992 年 25 巻 1 号 p. 15-21
In order to examine oxidative deterioration of lipids mackerels during heating in a microwave oven, broiling and boiling, POV, COV, fluorescence intensity, browning degree, and fatty acid composition in the extracted lipid were determined.
The results obtained were as follows;
(1) The oxidative deterioration of lipids in fish meat cooked for the optimal time (2 min and 30sec for a microwave oven,10 min for broiling and 15 min for boiling), was slightly lower for fish heated in the microwave oven than for fish heated in any of the other ways.
(2) When heated fish was stored for 6 days in the refrigerator, although the browning degsee of lipids in fish meat did not change significantly, the POV, COV, and fluorescence intensity all gradually increased. The largest increase was observed in the lipids of fish meat heated in the microwave oven.
(3) When the fish meat was reheated in the microwave oven after having been stored in the refrigerator for two days, the largest increase of the value determined was observed in the lipids of fish meat first heated in the microwave oven.
