Fading of Muscle Color by Heat Processing of Fall Chum Salmon
| Autor: | Masuda, Tomoko, Takahashi, Koretaro, Hatano, Mutsuo |
|---|---|
| Jazyk: | japonština |
| Rok vydání: | 1996 |
| Zdroj: | 日本食品科学工学会誌. 43(5):552-556 |
| ISSN: | 1341-027X |
| Popis: | The reason of more fading color of fall chum salmon (Oncorhynchus keta) muscle than that of sockeye salmon (Oncorhynchus nerka) by heat processing was investigated. Fading was attributed to the following phenomenons: (1) Decrease in Hunter's chromatic a as well as b values was more pronounced in chum salmon than in sockeye salmon against the same decrease in carotenoid content. (2) Hunter a value as well as b value of salt-soluble protein+stroma protein fractions of fall chum salmon muscle decreased more than that of the sockeye salmon by the heating process. (3) Sensitivity of human eyes to color changes are differed by difference of a value. Thus, chum salmon muscle whose a value is originally less than sockeye salmon tends to exhibit an apparent fading compared to sockeye salmon. 銀毛の秋サケの筋肉を加熱調理した場合にベニサケのそれよりも退色が著しい理由を筋肉のa値とカロテノイド量との関係，加熱前後におけるその量的変化，塩溶性タンパク質＋基質タンパク質画分ならびに水溶性タンパク質画分の加熱前後における色調の変化より検討した．その結果，秋サケではベニサケに比して同量のカロテノイドの減少に対してa値，b値共に減少が大きいこと，a値の大きい場合と小さい場合とではa値の変化に対する視覚感度が異なり小さい場合の方が鋭敏である事，さらに秋サケでは加熱によって塩溶性タンパク質+基質タンパク質画分におけるa値，b値の減少が著しいこと等が複合して退色に至るものと考えられた． |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|