STUDIES ON FREEZING OF SHELLFISH. II. EFFECTS OF FROZEN STORAGE CONDITION ON CHANGES IN FREE AMINO ACID CONTENT AND VOLATILE COMPONENT FORMATION OF ARK SHELL FLESH.

[In Japanese. / En japonais.]

Type of article: Article

Summary

CHANGES IN FREE AMINO ACID CONTENT AND COMPOSITION, AND FORMATION OF ODOUR COMPONENTS IN ARK SHELL ANADARA BROUGHTONII (SHRENK) WERE STUDIED IN CONNECTION WITH STORAGE TEMPERATURE. THE SHUCKED SHELLFISH WERE FROZEN TO 233 K (-40 DEG C) AND STORED AT 263, 253 AND 233 K (-10, -20 AND -40 DEG C), RESPECTIVELY FOR 3 MONTHS, AND THE SHELL FLESH WERE SUBJECTED TO ANALYSES. THE AMOUNT OF TOTAL FREE AMINO ACIDS IN THE SHELL FLESH STORED AT 263 K WAS NOT AS LARGE AS THOSE IN THE FLESH STORED AT 253 AND 233 K. AMOUNTS OF VOLATILE COMPOUNDS SUCH AS CARBONYL, NITROGENOUS, AND SULFUROUS COMPOUNDS HAVE NEVER ATTAINED THE LEVEL WHERE UNPLEASANT OR FISHY ODOUR COULD BE PERCEIVED. HOWEVER, THERE WAS A CLEAR TENDENCY THAT THE HIGHER THE TEMPERATURE, THE LARGER AMOUNT OF THESE COMPOUNDS WERE PRESENT.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1985-2510
Languages: Japanese
Source: Trans. JAR - vol. 1 - n. 2
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Odour; Organoleptic property; Shellfish; Freezing; Amino acid