マガキ凍結貯蔵中の不快味の発生と変色
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 al...
| Published in: | NIPPON SUISAN GAKKAISHI |
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| Main Authors: | , , , |
| Format: | Article in Journal/Newspaper |
| Language: | Japanese |
| Published: |
日本水産学会
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| Subjects: | |
| Online Access: | http://hdl.handle.net/2115/52077 https://doi.org/10.2331/suisan.56.1481 |
| Summary: | 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. |
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