カツオ・マグロ缶詰の褐変(オレンジミート)防止に関する研究-IV
水氷および-3°C空気放置中の凍結カツン肉のグリコーゲン分解
1975 年 41 巻 3 号 p. 315-320
詳細
1975 年 41 巻 3 号 p. 315-320
Frozen skipjack prestored at -40°C was warmed once or several times up to -2 ?? -10°C during the storage period and finally thawed at 15°C for 5 hr in water. The amounts of glycolytic intermediates in the forzen and defrozen meats after storage were examined in relation to the extent of orange discoloration.
1. When sample fish was thawed after standing at -0.5°C and -6°C for 2 and 4 days, the amounts of D-glucose-6-phosphate(G6P) and D-fructose (F6P) in the meats were increased remarkably and an intense orange discoloration was induced on cooking.
2. In samples thawed after standing at -10°C for 2 days, there was little change in the amounts of G6P and F6P in the meat and no orange discoloration, while in those left standing for 4 days, the amounts of both increased remarkably, resulting in the most intense discoloration on cooking.
3. In meats thawed after standing at -2 ?? -5°C for 7 hr, there were increased amounts of G6P and F6P and on cooking, only slight orange discoloration developed.
