|
Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
マガキ凍結貯蔵中の不快味の発生と変色
| Title: | マガキ凍結貯蔵中の不快味の発生と変色 |
| Other Titles: | Occurrence of Unacceptable Taste and Coloring of Giant Pacific Oyster |
| Authors: | 羽田野, 六男1 Browse this author →KAKEN DB | | 飯田, 遙2 Browse this author | | 堰, 圭介3 Browse this author | | 高橋, 是太郎4 Browse this author →KAKEN DB |
| Authors(alt): | Hatano, Mutsuo1 | | Iida, Haruka2 | | Seki, Keisuke3 | | Takahashi, Koretaro4 |
| Issue Date: | 1990 |
| Publisher: | 日本水産学会 |
| Journal Title: | 日本水産学会誌 |
| Journal Title(alt): | Bulletin of the Japanese Society of Scientific Fisheries |
| Volume: | 56 |
| Issue: | 9 |
| Start Page: | 1481 |
| End Page: | 1484 |
| Publisher DOI: | 10.2331/suisan.56.1481 |
| Abstract: | Occurrence and causes of the unacceptable taste and coloring of Giant Pacific Oyster Crassostrea gigas during frozen storage were investigated. Aldehydes, hydroxy fatty acids and free fatty acids interact synergetically so as to cause the unacceptable taste. It was speculated that dimethylsulfide also plays a subordinate part. The water soluble fraction did not exhibit unacceptable taste, while on the other hand, this fraction was responsible for the onset of unacceptable coloring during frozen storage. Since unacceptable coloring occurred prior to the development of any unacceptable taste during frozen storage, it was considered that freezing temperature is much more important than glazing in storing the oyster. |
| Rights: | © 1990 公益社団法人日本水産学会 | | © 1990 The Japanese Society of Fisheries Science |
| Type: | article |
| URI: | http://hdl.handle.net/2115/52077 |
| 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
|
