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During storage in ice, the increasing speed of K value in the freeze-thawing group was 1.6-fold higher than the unfrozen group. In addition, the rate of expressible water in the freeze-thawing group was higher than the unfrozen group through the storage period, implying that the ice crystals produced by frozen were melted and effluxed to extracellular space. The breaking strength after freezing and thawing was lower than that of the unfrozen. Although the breaking strength of the unfrozen group was decreased with storage in ice, the breaking strength of the freeze-thawing group remained at low level until the end of storage period. 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凍結融解が養殖コイの氷蔵中における品質に及ぼす影響
http://hdl.handle.net/10069/34809
http://hdl.handle.net/10069/3480957eba7e9-176c-4ebe-a5ec-7a397fd7dde2
名前 / ファイル | ライセンス | アクション |
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suisan95_35.pdf (563.1 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2014-10-20 | |||||
タイトル | ||||||
タイトル | 凍結融解が養殖コイの氷蔵中における品質に及ぼす影響 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 養殖コイ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Cultured carp | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 破断強度 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Breaking strength | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 凍結融解 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Freezing and thawing | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | K値 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | K value | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 品質 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Flesh quality | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 圧出水分 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Expressible water | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
兪, 所銀
× 兪, 所銀× 梁, 佳× 黄, 耿琳× 宮﨑, 里帆× 王, 維婷× 趙, 鮮鮮× 平坂, 勝也× 谷山, 茂人× 橘, 勝康 |
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著者別名 | ||||||
姓名 | Yu, Suoyin | |||||
著者別名 | ||||||
姓名 | Liang, Jia | |||||
著者別名 | ||||||
姓名 | Huang, Gengling | |||||
著者別名 | ||||||
姓名 | Miyazaki, Riho | |||||
著者別名 | ||||||
姓名 | Wang, Weiting | |||||
著者別名 | ||||||
姓名 | Zhao, Xianxian | |||||
著者別名 | ||||||
姓名 | Hirasaka, Katsuya | |||||
著者別名 | ||||||
姓名 | Taniyama, Shigeto | |||||
著者別名 | ||||||
姓名 | Tachibana, Katsuyasu | |||||
その他のタイトル | ||||||
その他のタイトル | Effect of freezing and thawing on the flesh quality of cultured carp(Cyprinus carpio)during storage in ice | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | To elucidate the effect of freezing and thawing on the flesh quality of the cultured carp (Cyprinus carpio) during storage in ice, we examined the changes in ATP related compounds (K values %), expressible water (%), breaking strength (N/cm2) and histological observation. During storage in ice, the increasing speed of K value in the freeze-thawing group was 1.6-fold higher than the unfrozen group. In addition, the rate of expressible water in the freeze-thawing group was higher than the unfrozen group through the storage period, implying that the ice crystals produced by frozen were melted and effluxed to extracellular space. The breaking strength after freezing and thawing was lower than that of the unfrozen. Although the breaking strength of the unfrozen group was decreased with storage in ice, the breaking strength of the freeze-thawing group remained at low level until the end of storage period. These results suggest that the freezing and thawing processes deteriorate the flesh quality through the increase in the incresing ratio of K value and expressible water, and a decrease in breaking strength. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 本研究では,養殖コイを用いて未凍結群と凍結融解群を作製し,K値,圧出水分,破断強度,氷結晶の形成からみた凍結融解による魚筋肉の品質に及ぼす影響を検討した。未凍結群と凍結融解群のK値40%レベルまでのK値上昇率を求めたところ,凍結融解群は未凍結群よりも平均値レベルで1.6倍高かった。また圧出水分量は,凍結融解群では平均値レベルで常に未凍結群より高値を示し,特に保存初期(氷蔵0日目)では約2倍高かった。これは凍結により生じた氷結晶が融解し,細胞外に流出したためと考えられた。一方で破断強度は,凍結融解群では,保存初期(氷蔵0日目)から平均値レベルで未凍結群の6割程度の低値しか示さず,その後も同程度の低値であった。これは凍結で生じた氷結晶により細胞が破壊された影響によるものと考えられた。以上,本研究から,魚筋肉では凍結融解すると未凍結よりもK値上昇が速くなり,圧出水分が増え,破断強度が低下することが明らかとなった。すなわち,凍結融解した魚筋肉は鮮度低下が速くなるうえ,肉質が軟らかくなるという肉質劣化が起こると考察された。 | |||||
書誌情報 |
長崎大学水産学部研究報告 巻 95, p. 35-39, 発行日 2014-03 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 05471427 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00178473 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
論文ID(NAID) | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | NAID | |||||
関連識別子 | 40020131045 | |||||
出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
出版者別言語 | ||||||
The Faculty of Fisheries, Nagasaki University | ||||||
sortkey | ||||||
3 | ||||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 長崎大学水産学部研究報告, 95, pp.35-39; 2014 |