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

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.