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産卵回帰シロサケの加熱による筋肉色調の退色

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Title: 産卵回帰シロサケの加熱による筋肉色調の退色
Other Titles: Fading of Muscle Color by Heat Processing of Fall Chum Salmon
Authors: 増田, 知子1 Browse this author
高橋, 是太郎2 Browse this author →KAKEN DB
羽田野, 六男3 Browse this author →KAKEN DB
Authors(alt): Masuda, Tomoko1
Takahashi, Koretaro2
Hatano, Mutsuo3
Issue Date: 1996
Publisher: 日本食品科学工学会
Journal Title: 日本食品科学工学会誌
Journal Title(alt): Journal of the Japanese Society for Food Science and Technology
Volume: 43
Issue: 5
Start Page: 552
End Page: 556
Abstract: The reason of more fading color of fall chum salmon (Oncorhynchus keta) muscle than that of sockeye salmon (Oncorhynchus nerka) by heat processing was investigated. Fading was attributed to the following phenomenons: (1) Decrease in Hunter's chromatic a as well as b values was more pronounced in chum salmon than in sockeye salmon against the same decrease in carotenoid content. (2) Hunter a value as well as b value of salt-soluble protein+stroma protein fractions of fall chum salmon muscle decreased more than that of the sockeye salmon by the heating process. (3) Sensitivity of human eyes to color changes are differed by difference of a value. Thus, chum salmon muscle whose a value is originally less than sockeye salmon tends to exhibit an apparent fading compared to sockeye salmon.
銀毛の秋サケの筋肉を加熱調理した場合にベニサケのそれよりも退色が著しい理由を筋肉のa値とカロテノイド量との関係,加熱前後におけるその量的変化,塩溶性タンパク質+基質タンパク質画分ならびに水溶性タンパク質画分の加熱前後における色調の変化より検討した.その結果,秋サケではベニサケに比して同量のカロテノイドの減少に対してa値,b値共に減少が大きいこと,a値の大きい場合と小さい場合とではa値の変化に対する視覚感度が異なり小さい場合の方が鋭敏である事,さらに秋サケでは加熱によって塩溶性タンパク質+基質タンパク質画分におけるa値,b値の減少が著しいこと等が複合して退色に至るものと考えられた.
Type: article
URI: http://hdl.handle.net/2115/42698
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 高橋 是太郎

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