液体窒素凍結によるマグロ肉の変色抑制
1967 年 33 巻 3 号 p. 224-228
詳細
1967 年 33 巻 3 号 p. 224-228
1. Two groups of tuna meat, one frozen with the liquid nitrogen and another air frozen at -20°C. were stored at -20°C. to compare the rate of discoloration during the frozen storage.
2. Freezing with liquid nitrogen was found effective in preventing the discoloration and other quality changes during the frozen storage as compared with the air freezing.
