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鮮魚の鮮度低下に及ぼす貯蔵温度の影響


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Title: 鮮魚の鮮度低下に及ぼす貯蔵温度の影響
Other Titles: The influence of storing temperatures on the lowering in freshness of fish
Authors: 呉, 茲華 / 三嶋, 敏雄 / 橘, 勝康 / 槌本, 六良
Authors (alternative): Wu, Tze Hua / Misima, Toshio / Tachibana, Katsuyasu / Tsuchimoto, Mutsuyosi
Issue Date: Mar-1989
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.65, pp.31-36; 1989
Abstract: The lowering in freshness of fish stored in three methods with different storing temperatures, icing (0℃), partial freezing (-3℃, PF) and freezing (-22℃) was studied. In PF the speed of lowering in freshness measured in terms of pH, TVB-N and K value was slower (one-third, a half and a half, respectively) than in icing, but much faster than in freezing. The relative activity of Mf Ca²⁺-ATPase lowered with the lapse of storage time in PF and freezing, and much more slowly in the former, while the activity remained almost unchanged in icing. The present results suggested the adequacy of PF for the storage of fish for an intermediate period up to one month. The economy of energy by storage in PF is also worthy of attention.
Keywords: パーシャルフリージング / partial freezing / pH / 揮発性塩基態チッ素TVBN / K値 / K・value / 筋原繊維 / Ca2+ATPase Mf Ca2+ATPase
URI: http://hdl.handle.net/10069/30128
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第65号

Citable URI : http://hdl.handle.net/10069/30128

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