冷凍・冷蔵食品に関する研究-I
魚の鮮度判定法へのX線回折図の利用について
1971 年 37 巻 2 号 p. 163-165
詳細
1971 年 37 巻 2 号 p. 163-165
In oder to find a new method to estimate the freshness of fish, the X-ray dif-fraction patterns of the meats were investigated and the following results were obtained.
1) All the X-ray diffraction patterns of the raw meats of jack mackerel, flat fish, carp and yellow tail showed two peaks at 2θ=13-17° and 25-30°, where θ is the angle of diffraction.
2) The intensity of diffraction was proportional to the freshness of jack mackerel meat.
