http://scholars.ntou.edu.tw/handle/123456789/21598| Title: | 脂質含量の異なるサバの品質特性におよぼす凍結条件の影響 | Other Titles: | Effect of Freezing Condition and Lipid Content on the Quality Parameters of Mackerel | Authors: | 上野茂昭 髙橋玲 劉修銘 島田玲子 都甲洙 |
Keywords: | Mackerel;Freezing;Storage;Quality;Lipid content | Issue Date: | Sep-2018 | Publisher: | Japan Society of Refrigerating and Air Conditioning Engineers | Journal Volume: | 35 | Journal Issue: | 3 | Start page/Pages: | 225- | Source: | Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers | Abstract: | Mackerel is weak against freezing, therefore a high quality freezing method that prevents deterioration is essential. We investigated the effects of freezing condition (freezing atmospheric temperatures at －20, －40, － 80oC and －196 oC) and lipid content on ice crystal size, K value, drip loss and pH in frozen mackerel. Lipid contents of mackerel effected on the K values, drip loss, and ice crystal sizes in frozen mackerel. Therefore, selected freezing conditions for different lipid content in mackerel would lead to regulate quality parameters such as K value, drip loss and ice crystal size. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/21598 | ISSN: | 1344-4905 | DOI: | 10.11322/tjsrae.18-18FB_OA |
| Appears in Collections: | 食品科學系 |
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