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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.
Type: article
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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