マグロ油漬缶詰の長期貯蔵中における変化

田口 武; 田中 宗彦; 大久保 智; 鈴木 康策

doi:10.2331/suisan.48.855

Changes in Quality of Canned Tuna During Long-Term Storage

Takeshi TAGUCHI, Munehiko TANAKA, Satoshi OKUBO, Koasku SUZUKI

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JOURNAL FREE ACCESS

1982 Volume 48 Issue 6 Pages 855-859

DOI https://doi.org/10.2331/suisan.48.855

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Published: June 25, 1982 Received: November 04, 1981 Available on J-STAGE: February 29, 2008 Accepted: - Advance online publication: - Revised: -
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Date of correction: February 29, 2008 Reason for correction: - Correction: ABSTRACT Details: Wrong : Changes in the quality of canned tuna packed in oil during processing and long-term storage at ambitent temperature were examined by sensory and chemical methods. Although the quality of canned tuna samples was organoleptically evaluated as α′ regardless of its storage period, the following changes in canned tuna meat were observed. The canned meat proteins were slightly decomposed. and their nutritional value decreased to some extent during 10 year storage. During cooking and sterilization, amounts of glucose and glucose-6-phosphate were drastically reduced. After around 3-4 years of storage, some deterioration of lipids was initated. The iron content of canned tuna remarkably increased during the later stage of 10 year storage, but the increases in tin and zinc contents were not significant.
Right : Changes in the quality of canned tuna packed in oil during processing and long-term storage at ambitent temperature were examined by sensory and chemical methods. Although the quality of canned tuna samples was organoleptically evaluated as α' regardless of its storage period, the following changes in canned tuna meat were observed. The canned meat proteins were slightly decomposed. and their nutritional value decreased to some extent during 10 year storage. During cooking and sterilization, amounts of glucose and glucose-6-phosphate were drastically reduced. After around 3-4 years of storage, some deterioration of lipids was initated. The iron content of canned tuna remarkably increased during the later stage of 10 year storage, but the increases in tin and zinc contents were not significant.

Date of correction: February 29, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

Changes in the quality of canned tuna packed in oil during processing and long-term storage at ambitent temperature were examined by sensory and chemical methods. Although the quality of canned tuna samples was organoleptically evaluated as α' regardless of its storage period, the following changes in canned tuna meat were observed. The canned meat proteins were slightly decomposed. and their nutritional value decreased to some extent during 10 year storage. During cooking and sterilization, amounts of glucose and glucose-6-phosphate were drastically reduced. After around 3-4 years of storage, some deterioration of lipids was initated. The iron content of canned tuna remarkably increased during the later stage of 10 year storage, but the increases in tin and zinc contents were not significant.

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