外国産マアジ開き干し原料の品質について
Year: 1981
Type: article
Abstract: In recent times, importation of frozen common horse mackerel for processing salted dried product (aji-hirakiboshi) is increasing remarkably in Japan. It is said that the quality of products from imported fish are decidedly inferior in texture and meat color to those from domestic fish. In order to make sure of the reason, the organoleptic and chemical properties of both material and product were compared between imported and domestic fish in this paper. The results obtained are summarized as follows: Between imported and the domestic materials, clear differences were observed in the properties of lipids and protein. Especially total Ca-ATPase activity of myofibrils and amount of protein soluble in KCI solution (I=0.5, pH 7.3) differed greately between two raw materials. The activities of imported and domestic material were 20 and 135 μ mole Pi/min/5 g, the amount of KCI soluble protein were 468 and 1559 mg-N/100 g, respectively. Next, the influence of storage temperature on the deterioration of lipids and protein was examined using domestic fresh common horse mackerel. The fish were stored at storage temperatures of -10, -20 and -40 °C for six months. Ca-ATPase activity and the amount of KCl soluble protein decreased strikingly during storage at -10°C, but very slightly at -20 and -40 °C. The results of organoleptic test of the products processed from the frozen fish stored at -10 ℃ was the worst of three kinds of the products.
Language: Japanese
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7146207648