数値計算による凍結マグロ解凍中の品質変化の予測 I

―メト化進行度について―

抄録

A numerical calculation method has been developed to determine the optimum thawing method for minimizing the increase of metmyoglobin content (metMb%) as an indicator of color changes in frozen tuna meat during thawing. The calculation method is configured the following two steps: a) calculation of temperature history in each part of frozen tuna meat during thawing by control volume method under the assumption of one-dimensional heat transfer, and b) calculation of metMb% based on the combination of calculated temperature history, Arrenius equation and the first-order reaction equation for the increase rate of metMb%. Thawing experiments for measuring temperature history of frozen tuna meat were carried out under the conditions of rapid thawing and slow thawing to compare the experimental data with calculated temperature history as well as the increase of metMb%. The results were coincident with the experimental data. The proposed simulation method would be useful for predicting the optimum thawing conditions in terms of metMb%.