タラコの品質に関する研究 : 所謂"ミズコ,ガムコ,ムラサキコ"について

• Main Author: Nakagawa, Heisuke
• Format: Report
• Language: Japanese
• Published: 広島大学水畜産学部 2016
• Subjects: 660; Theragra chalcogramma; Alaska
• Online Access: https://ir.lib.hiroshima-u.ac.jp/00041217; https://ir.lib.hiroshima-u.ac.jp/files/public/4/41217/201609161337273136/JFacFishAnim_13_219.pdf

タラコ製造の際に生じる商品価値の悪い,所謂ミズコ,ガムコおよびムラサキコについて,組織学的,化学的分析を行い以下の結果を得た. 1) ミズコ,ガムコとなる可能性のある卵巣を組織学的に観察した結果,前者はかなり成熟した卵を多く含んでおり,後者には未成熟な段階の卵と崩壊吸収期のものが多く認められた. 2) 生の卵巣の色のちがいは,油球とリポ蛋白質に含まれるカロチノイド含量の差によるもので,ムラサキコ成因とは無関係である. 3) ムラサキコの原因は,卵巣内に存在するヘモグロビンのメト化によると考えられる. Histological and chemical investigations on the cured Alaska pollack roe have been carried out with the purpose of explaining the low quality of its production. The results obtained are as follows. 1) Histological observations have been made on roe, with particular regard to the so-called "Mizuko" and "Gamuko". In the "Mizuko" a fairly amount of mature eggs were found, while the "Gamuko", however, contained eggs of an early developmental stage and of the degenerating stage. The normal product "Tarako" contained immature eggs corresponding to the yolk globular stage. 2) The difference in color of the roe before the process was probable due to the difference of the natural carotenoid content in both the oil globule and in the lipoprotein of egg. 3) It was ascertained that the "Murasakiko" was due to an occurrence of methemoglobin in roe.