Studies on Flavor and Texture of Live Fish Meat

活鱼肉风味与质构的研究

基本信息

  • 批准号:
    06453178
  • 负责人:
  • 金额:
    $ 4.67万
  • 依托单位:
  • 依托单位国家:
    日本
  • 项目类别:
    Grant-in-Aid for General Scientific Research (B)
  • 财政年份:
    1994
  • 资助国家:
    日本
  • 起止时间:
    1994 至 1995
  • 项目状态:
    已结题

项目摘要

The white muscle of yellowtail and red seabream was stored in ice and at 5゚C and tested organo-leptically for umami, thickness, firmness, juiciness, and over-all point. The muscle was also analyzed for ATP and its related compounds, and instrumentally for breaking strength and juiciness. The organoleptic tests revealed that the firmness and over-all point but not others decreased during storage in ice and at 5゚C.By the instrumental analysis, it was shown that both fish muscle decreased in breaking strength and increased in juiciness. The rate of decrease in breaking strength was higher in red seabream than in yellowtail ; the rate of increase in juiciness was lower in the former than in the latter. IMP known as a flavor substance in the meat of both fishes increased in a mount rapidly after the beginning of storage in ice and at 5゚C as well.
将黄尾鱼和红海鸟的白色肌肉储存在冰和5摄氏度下,并对鲜味、厚度、硬度、多汁性和整体点进行器官敏感性测试。还分析了肌肉的ATP及其相关化合物,以及仪器的断裂强度和多汁性。感官分析结果表明,在冰藏和5 ℃贮藏过程中,鱼肉的硬度和综合硬度下降,但其它指标没有下降。仪器分析结果表明,鱼肉的断裂强度下降,多汁性增加。断裂强度的下降率在红鱼比黄尾鱼高,多汁性的增加率在前者比后者低。IMP作为一种风味物质,在两种鱼的肉中迅速增加后,在冰和5 ℃储存的开始。

项目成果

期刊论文数量(10)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
Morihiko Sakaguchi 他3名: "Seafood Research in Japan- The Taste-active Components in Fish and Shellfish" Proceedings of the International Seafood Research Meeting. 96-108 (1995)
Morihiko Sakaguchi 等 3 人:“日本海鲜研究 - 鱼类和贝类中的味觉活性成分”国际海鲜研究会议记录 96-108 (1995)。
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
Michiyo, Murata: "Freshness and Palatability of Fish Meat" Nippon Shokuhin Kagaku Kogaku Kaishi. 42(6). 462-468 (1995)
村田道代:“鱼肉的新鲜度和适口性”日本食品化学工业会。
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
Mirihiko Sakaguchi: "Seafood Research in Japan-The Taste-Active Components in Fish and Shellfish" Proceedings of the International Seafood Research Meeting of Mie University. 96-108 (1994)
Mirihiko Sakaguchi:《日本的海鲜研究——鱼类和贝类中的味觉活性成分》三重大学国际海鲜研究会议论文集。
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
村田道代: "魚肉の鮮度とおいしさ" 日本食品科学工学会誌. 42(6). 462-468 (1995)
Michiyo Murata:“鱼肉的新鲜度和美味”,日本食品科学技术学会杂志42(6)(1995)。
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
Morihiko, Sakaguchi: "Seafood Research in Japnan - The Taste-Active Components in Fish and Shellfish" Proceedings of the Internationl Seafood Research Meeting of Mie University.(1995)
Morihiko, Sakaguchi:“日本的海鲜研究 - 鱼类和贝类中的味觉活性成分”三重大学国际海鲜研究会议论文集。(1995)
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
{{ item.title }}
{{ item.translation_title }}
  • DOI:
    {{ item.doi }}
  • 发表时间:
    {{ item.publish_year }}
  • 期刊:
  • 影响因子:
    {{ item.factor }}
  • 作者:
    {{ item.authors }}
  • 通讯作者:
    {{ item.author }}

数据更新时间:{{ journalArticles.updateTime }}

{{ item.title }}
  • 作者:
    {{ item.author }}

数据更新时间:{{ monograph.updateTime }}

{{ item.title }}
  • 作者:
    {{ item.author }}

数据更新时间:{{ sciAawards.updateTime }}

{{ item.title }}
  • 作者:
    {{ item.author }}

数据更新时间:{{ conferencePapers.updateTime }}

{{ item.title }}
  • 作者:
    {{ item.author }}

数据更新时间:{{ patent.updateTime }}

SAKAGUCHI Morihiko其他文献

SAKAGUCHI Morihiko的其他文献

{{ item.title }}
{{ item.translation_title }}
  • DOI:
    {{ item.doi }}
  • 发表时间:
    {{ item.publish_year }}
  • 期刊:
  • 影响因子:
    {{ item.factor }}
  • 作者:
    {{ item.authors }}
  • 通讯作者:
    {{ item.author }}

{{ truncateString('SAKAGUCHI Morihiko', 18)}}的其他基金

Development of thickness and the effect of secret ingredient on fish meat tastes
浓稠度的开发及秘方对鱼肉口味的影响
  • 批准号:
    23650466
  • 财政年份:
    2011
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Challenging Exploratory Research
Studies on taste, flavor and their development of fish meat
鱼肉滋味风味及其开发研究
  • 批准号:
    12306011
  • 财政年份:
    2000
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (A)
Studies on developing the non-destructive method for freshness assessment of fish and shellfish.
鱼贝类新鲜度无损评价方法的研究[J].
  • 批准号:
    07556104
  • 财政年份:
    1995
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (A)
Biochomistry and Food Chamistry of Exracellular matrix components of fish and Shell-fish
鱼和贝类细胞外基质成分的生物化学和食物化学
  • 批准号:
    06303013
  • 财政年份:
    1994
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (A)
Studies on post-mortem change in quality of fish meat
鱼肉宰后品质变化的研究
  • 批准号:
    02453134
  • 财政年份:
    1990
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (B)

相似海外基金

Characterization of melanomacrophages in red seabream
红鲷黑色素巨噬细胞的特征
  • 批准号:
    20K06231
  • 财政年份:
    2020
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Studies on molecular mechanisms in the acquisition of maturational competence of red seabream, Pagrus major
真鲷成熟能力获得的分子机制研究
  • 批准号:
    26450298
  • 财政年份:
    2014
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Studies on the puberty of red seabream with special reference to gonadotropins
促性腺激素对红鲷青春期的研究
  • 批准号:
    23580273
  • 财政年份:
    2011
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Expression of biologically active red seabream gonadotropins in a baculovirus system
具有生物活性的红鲷促性腺激素在杆状病毒系统中的表达
  • 批准号:
    16580163
  • 财政年份:
    2004
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Studies on the post-mortem fish muscle tenderization -Analysis using the transgenic red seabream
鱼死后肌肉嫩化的研究——转基因红鲷分析
  • 批准号:
    15380142
  • 财政年份:
    2003
  • 资助金额:
    $ 4.67万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
{{ showInfoDetail.title }}

作者:{{ showInfoDetail.author }}

知道了