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Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage
http://hdl.handle.net/10458/2973
http://hdl.handle.net/10458/2973baae0570-845e-4545-82e4-31128763579b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
2973muguruma-food15-3-2009.pdf (1.4 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2010-08-02 | |||||
| タイトル | ||||||
| タイトル | Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| キーワード | storage, freshness, glycerol, humidity-stabilizing sheets, drip-absorbing sheets, tuna | |||||
| 資源タイプ | ||||||
| 資源タイプ | journal article | |||||
| 著者 |
Saito, Katsunori
× Saito, Katsunori× Ahhmed, Abdulatef M.× Kawahara, Satoshi× Sugimoto, Yasushi× Aoki, Takayoshi× Muguruma, Michio |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | This study focused on the effects of a humidity-stabilizing sheet （HSS） containing different levels of glycerol （humectant） and a drip-absorbing sheet （DAS） on quality parameters of frozen/thawed bigeye tuna meat stored in sealed containers at 4°C for 3 days. As the glycerol concentration increased, the humidity around samples and increases in volatile basic nitrogen （VBN） were suppressed, while the weight loss percentage and total ATP-related compounds （t-ARCs） were increased. Tuna portions wrapped with HSS and DAS and then unwrapped showed no difference in Hunter color values L *, a*, and b* or K values. Wrapping tuna samples with any kind of sheet seemed to effectively maintain the initial values of thiobarbituric acid reactive substances （TBARS） and metmyoglobin percentage （Met-Mb%）. Based on the analysis of these parameters, we conclude that HSS is a good packaging material that can be employed in the preservation of frozen/thawed, chilled tuna meat. | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Food science and technology research 巻 15, 号 3, p. 283-292, 発行日 2009-05-01 |
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| 出版者 | ||||||
| 出版者 | Japanese Society for Food Science and Technology | |||||
| 言語 | en | |||||
| 出版者 | ||||||
| 出版者 | 社団法人 日本食品科学工学会 | |||||
| 言語 | ja | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 13446606 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 18813984 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA11320122 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
