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...
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Online Access: | http://hdl.handle.net/2115/52077 https://doi.org/10.2331/suisan.56.1481 |
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fthokunivhus:oai:eprints.lib.hokudai.ac.jp:2115/52077 2023-05-15T15:58:23+02:00 マガキ凍結貯蔵中の不快味の発生と変色 Occurrence of Unacceptable Taste and Coloring of Giant Pacific Oyster 羽田野, 六男 飯田, 遙 堰, 圭介 高橋, 是太郎 http://hdl.handle.net/2115/52077 https://doi.org/10.2331/suisan.56.1481 jpn jpn 日本水産学会 http://hdl.handle.net/2115/52077 日本水産学会誌, 56(9): 1481-1484 http://dx.doi.org/10.2331/suisan.56.1481 © 1990 公益社団法人日本水産学会 © 1990 The Japanese Society of Fisheries Science 660 article fthokunivhus https://doi.org/10.2331/suisan.56.1481 2022-11-18T01:01:53Z 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. Article in Journal/Newspaper Crassostrea gigas Pacific oyster Hokkaido University Collection of Scholarly and Academic Papers (HUSCAP) Pacific NIPPON SUISAN GAKKAISHI 56 9 1481 1484 |
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Open Polar |
collection |
Hokkaido University Collection of Scholarly and Academic Papers (HUSCAP) |
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fthokunivhus |
language |
Japanese |
topic |
660 |
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660 羽田野, 六男 飯田, 遙 堰, 圭介 高橋, 是太郎 マガキ凍結貯蔵中の不快味の発生と変色 |
topic_facet |
660 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
羽田野, 六男 飯田, 遙 堰, 圭介 高橋, 是太郎 |
author_facet |
羽田野, 六男 飯田, 遙 堰, 圭介 高橋, 是太郎 |
author_sort |
羽田野, 六男 |
title |
マガキ凍結貯蔵中の不快味の発生と変色 |
title_short |
マガキ凍結貯蔵中の不快味の発生と変色 |
title_full |
マガキ凍結貯蔵中の不快味の発生と変色 |
title_fullStr |
マガキ凍結貯蔵中の不快味の発生と変色 |
title_full_unstemmed |
マガキ凍結貯蔵中の不快味の発生と変色 |
title_sort |
マガキ凍結貯蔵中の不快味の発生と変色 |
publisher |
日本水産学会 |
url |
http://hdl.handle.net/2115/52077 https://doi.org/10.2331/suisan.56.1481 |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas Pacific oyster |
genre_facet |
Crassostrea gigas Pacific oyster |
op_relation |
http://hdl.handle.net/2115/52077 日本水産学会誌, 56(9): 1481-1484 http://dx.doi.org/10.2331/suisan.56.1481 |
op_rights |
© 1990 公益社団法人日本水産学会 © 1990 The Japanese Society of Fisheries Science |
op_doi |
https://doi.org/10.2331/suisan.56.1481 |
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NIPPON SUISAN GAKKAISHI |
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56 |
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9 |
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1481 |
op_container_end_page |
1484 |
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1766394128927555584 |