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サメ類の鮮度低下に関する生化学的研究 (2)
https://fra.repo.nii.ac.jp/records/2005364
https://fra.repo.nii.ac.jp/records/20053645c398139-3def-4708-9cdc-0671e6a18497
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2024-05-22 | |||||
| タイトル | ||||||
| タイトル | サメ類の鮮度低下に関する生化学的研究 (2) | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Biochemical Study on the Lowering of Freshness of Sharks (2) | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| その他（別言語等）のタイトル | ||||||
| その他のタイトル | 氷蔵中における鮮度低下と可食限界 | |||||
| 言語 | ja | |||||
| その他（別言語等）のタイトル | ||||||
| その他のタイトル | Lowering of Freshness and Edibility During Ice Storage | |||||
| 言語 | en | |||||
| 著者 |
江平, 重男
× 江平, 重男 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Shark muscle contains a large amount of urea and trimethylamine oxide (TMAO). Therefore it has been considered that shark muscle is apt to produce ammonia-like odour in the early stage post mortem as reported by SHIMIZU et al. and SUYAMA. In the 1950s, they studied the putrefaction of shark muscle by storing the sample fish at temperatures of 10-25°C. Since some years ago, shark muscle or its muscle protein has been studied from the view-point of material for "kamaboko" by several workers. However, reports on the freshness lowering of shark during ice storage are obscure. This study was undertaken to elucidate the freshness lowering viewed from the putrefaction products and edibility during ice storage. The sample fish were the same as those used in the previous paper; the species being blue shark (Prionace glauca), Isurus glaucus and thresher (Alopias vulpinus). The results obtained were summarized as follows; 1) Urea content in muscle of blue shark was about 1.8% and changed little during ice storage (Fig. 2). The amount of volatile base-nitrogen (VB-N) in the muscle changed little during the first 3 weeks of ice storage, showing 26.6 mg/100 g even after 4 weeks (Table 1 and Fig. 3). 2) Both the amount of trimethylamine oxide (TMAO) and that of trimethylamine-nitrogen (TMA-N) in the muscle of blue shark changed little during ice storage (Table 1 and Fig. 3). 3) As regards Isurus and thresher, the amount of VB-N and that of TMA-N in their muscle showed 12.6-19.6 mg/100 g and 0.4-1.4 mg/100 g, respectively, after 21-23 days of ice storage (Table 1). 4) Ammonia-like odour was not noticed either in the muscle of any of the 3 species during ice storage of 3 weeks or when the meat iced for 3 weeks was fried. 5) It was found that the meat of the 3 species fried after being iced for 3 weeks were edible and their taste was almost the same as those taken immediately after being killed and fried (after being frozen stored). 6) It was concluded that the cause for the impression that shark muscle is apt to produce ammonia-like odour in the considerably early stage post mortem was ascribed to the fact that the fish samples were stored at high temperatures of 10-25°C. 7) Free amino acids in muscle of the 3 species were analyzed (Table 2) and their composition was briefly discussed from the view-point of taste. | |||||
| 言語 | en | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | ヨ·シキリ·ザメ,アオザメおよびオナガザメを即殺して氷蔵,その間の筋肉尿素,トリメチルアミンオキサイド(TMAO)および腐敗生成物質を定量するとともに,フライに調理して試食し,総菜用としての可食性および可食限界を検討した。1) ヨシキリザメ筋肉中の尿素含量は約1.8%で氷蔵18日間ほとんど変化しなかった(Fig.2)。同魚種の揮発性塩基窒素(VB-N)も氷蔵3週間8mg/100g程度でほとんど変化せず,4週間後には増大したが26.6mg/100gにとどまった(Table 1,Fig.3)。2) ヨシキリザメ筋肉中の TMAO および TMA-N も氷蔵中ほとんど変化しなかった(Table 1,Fig.3)。3) アオザメおよびオナガザメ筋肉では,氷蔵23日後,VB-N 18.2~19.6 mg/100g, TMA-N 1.4mg/100g以下を示した(Table 1)。4) アンモニア様臭気は氷蔵3週間,3魚種いずれの筋肉にも感知されず,また氷蔵3週間後の肉をフライに調理した時も感知されなかった。5) ヨシキリザメ筋肉では氷蔵4週間後でもアンモニア,その他の腐敗臭何れも感知されなかったが,著しく軟化した。アオザメおよびオナガザメ筋肉では氷蔵23日後芳香を伴う腐敗が感知された。総菜用としての可食限界は,ヨシキリザメ約4週間,アオザメ,オナガザメ約3週間と判断された。6) 従来,サメ類筋肉がアンモニア様臭気を生成しやすいと考えられた一因は, 10~25℃の高温放置にあると結論された。7) 筋肉遊離アミノ酸を定量し(Table 2),呈味との関連において簡単な考察を加えた。 | |||||
| 言語 | ja | |||||
| 書誌情報 |
ja : 東海区水産研究所研究報告 en : Bulletin of Tokai Regional Fisheries Research Laboratory 巻 112, p. 101-109, ページ数 9, 発行日 1983-12-25 |
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| 出版者 | ||||||
| 出版者 | 東海区水産研究所 | |||||
| 言語 | ja | |||||
| 出版者 | ||||||
| 出版者 | Tokai Regional Fisheries Research Laboratory | |||||
| 言語 | en | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0040-8859 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00156834 | |||||
| 情報源 | ||||||
| 識別子タイプ | Local | |||||
| 関連識別子 | tokai_k_112_101 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010291734 | |||||
| 言語 | ja | |||||
| 関連名称 | 日本農学文献記事索引(agriknowledge) | |||||
