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脂質簡易抽出法併用による魚肉脂質の酸化度評価

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Title: 脂質簡易抽出法併用による魚肉脂質の酸化度評価
Other Titles: Assessment of Fish Muscle Lipid Oxidation in Combination with Rapid Lipid Extraction
Authors: 羽田野, 六男1 Browse this author →KAKEN DB
出口, 大介2 Browse this author
高橋, 是太郎3 Browse this author →KAKEN DB
Authors(alt): Hatano, Mutsuo1
Deguchi, Daisuke2
Takahashi, Koretaro3
Issue Date: 1993
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: 59
Issue: 4
Start Page: 677
End Page: 681
Publisher DOI: 10.2331/suisan.59.677
Abstract: Assessment of fish muscle lipid oxidation was performed by using a color difference meter subsequent to a novel rapid lipid extraction procedure, which was achieved by applying (internally cross-linked) starch-grafted-polyacrylate. The color stimulus ΔX ΔT ΔZ values of 5% chloroform solution of the extracted lipid were borne out to be suitable independent variables in assessing the oxidation rate especially for the early stage of oxidation. This approach was practically viable for ordinary muscles without liposoluble pigments such as those of sardine and arabesque greenling, but could not be applied to fish which contain liposoluble pigments e. g. carotenoids. A fragrance meter equipped with synthetic bilayer lipid was applicable to monitor the early off-flavor of fish oil which is impossible to detect with a hydrogen flame ionization detector of gas chromatograph.
Rights: © 1993 公益社団法人日本水産学会
© 1993 The Japanese Society of Fisheries Science
Type: article
URI: http://hdl.handle.net/2115/52082
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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