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KAMABOKO FORMING ABILITY OF ICE STORED WHITE CROAKER.

[In Japanese. / En japonais.]

Author(s) : NOZAKI Y.

Type of article: Article

Summary

WHITE CROAKER HAS BEEN KNOWN TO KEEP KAMABOKO FORMING ABILITY WHEN THE FISH IS STORED UNDER ICE. EFFECTS OF 42 DAYS ICED STORAGE WERE INVESTIGATED WITH KAMABOKO FORMING ABILITY AND VARIOUS FACTORS SUCH AS AMINES, FORMALDEHYDE (FA), ACTOMYOSIN (AM) CA-ATPASE TOTAL ACTIVITY OR THERMOSTABILITY OF FISH MYOFIBRIL. THE AMOUNTS OF VOLATILE BASIC NITROGEN (VBN) AND TRIMETHYLAMINE INCREASED RAPIDLY, WHILE TRIMETHYLAMINEOXIDE DECREASED. KAMABOKO FORMING ABILITY OF THE FISH ICED FOR 32 DAYS WAS NORMAL WHEREAS VBN GOT TO 159.9 MG% LEVEL. AMINES AND FA WERE REMOVED BY WASHING. THE AMOUNTS OF DIMETHYLAMINE (DMA) AND FA WERE LITTLE. DMA INCREASED SLIGHTLY BUT FA DID SCARCELY. THE CORRELATION BETWEEN KAMABOKO FORMING ABILITY AND AM CA-ATPASE TOTAL ACTIVITY WAS NOT RECOGNIZED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-1135
  • Languages: Japanese
  • Source: Refrigeration - vol. 59 - n. 680
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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