イクラの凍結貯蔵条件の検討

抄録

Two salinity levels of “ikura”, a salted product of salmon eggs, were prepared from fresh ovaries of the chum salmon Oncorhynchus keta, divided into many lots, and kept frozen for 11 months ai-10°, -20°, -30°, -40° and -60°C. At one or two-month interuals, a portion of each lot was analyzed for toughenss of egg membrane, carotenoid content, and thiobarbituric acid (TBA) value as parameters for quality change.
The results obtained showed that -10°C is reasonable for a short-term storage (up to 3 months) of ikura of either salinity, whereas -40°C, and not -60°C, was found best for a long-term storage up to 11 months. In addition, non-salted salmon eggs were found to be processed to a high quality ikura even after 11 months of frozen storage. Vacuum packaging was very effective against the lipid oxidation of ikura.