安全なフグ肝加工品の栄養成分と機能性成分

抄録

Production of non-toxic pufferfish was shown to be possible in practice since all of 8,000 specimens of pufferfish cultured so far in net cages and land culture by non-toxic diets were found to be non-toxic. Accordingly, TTX intoxication of wild pufferfish was proved to come from their food chain by the TTX bearing organism. In near future, a Japanese traditional food, pufferfish liver ("fugu-kimo") will be expected to revive with safety. "Fugu-kimo" dishes made with the raw liver used to be traditionally evaluated to be excellently delicious for a long time. When they will be revived with safety and good nutritional and functional properties, much demand for them as a dainty food will be largely expanded over the world. However, the raw liver dishes can not be reserved for a long time and not available for their mass production. In this study, two types of processed foods, (i) canned and (ii) retort pouched of cultured non-toxic pufferfish livers to be preserved with their good quality for a long time and to enable to mass-produce them were investigated from the view point of safety, nutritional and functional properties. The results obtained show that the functional fatty acids, IPA, DHA in the above foods were not almost lost due to the activity as an antioxidant of rich vitamin E contained during the process.