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Standardization Studies on the Quality of Fall Chum Salmon

秋鲑鱼品质标准化研究

基本信息

批准号：
62560203
负责人：
HATANO Mutsuo
金额：
$ 1.47万
依托单位：
Hokkaido University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1987
资助国家：
日本
起止时间：
1987 至 1988
项目状态：
已结题

项目摘要

Though the fall chum salmon is becoming to support the largest salmon market in Japan, it is not sufficiently utilized because of the inacceptability compared to the prematured ones. The purpose of this study is to explore the advantages in functionality of fall chum salmon protein in order to promote the effective processing and to increase the consumption of them with respect to the quality and the maturity of the individuals. Results obtained were as follows:1. Quality standardization(1) It was suggested that the Hunter A_L value and B_L value of the flesh were the most reliable index to predict the quality of chum salmon as food.(2) Digital image processing of chum salmon was carried out and it was observed that the external white distribution rate showed a positive correlation with the hunter A_L value of the flesh especially near the lateral line.2. Metabolism of the spawning fish(1) Muscle lipids of chum salmon were considered to be metabolized dominantly in the liver tissue.(2) It was suggested that carotenoids transported from muscle to liver by serum lipoproteins are decomposed by heme proteins in the liver tissue.3. Functionality of the muscle(1) In accordance with the emaciation of the muscle of fall chum salmon caused by the marked increase of the autolytic activity, tenderization occurs and becomes washy.(2) The muscle of fall chum salmon with moderate or with strong nuptial colorations exhibited a fairly good emulsifying property. And this functionality showed a particularly good effect for producing novel protein food such as "Salmon Tofu".

尽管秋季三文鱼正在成为日本最大的三文鱼市场，但由于与早熟的三文鱼相比，它的不可接受程度并未得到充分利用。本研究旨在探讨秋季鲑鱼蛋白在功能上的优势，以促进其有效加工，增加其在个体品质和成熟度方面的消费量。获得的结果如下：1.品质标准化(1)鱼肉的Hunter A_L值和B_L值是预测食用鲑鱼品质的最可靠指标。(2)对鲑鱼进行了数字图像处理，观察到外部白色分布率与鱼肉的Hunter A_L值呈正相关，尤其是在侧线附近。产卵鱼的代谢：(1)鲑鱼的肌脂主要在肝组织中代谢；(2)类胡萝卜素由血清脂蛋白从肌肉转运到肝脏，可能是肝组织中的血红素蛋白分解的结果。肌肉的功能：(1)随着自溶活性的显著增强，秋季鲑鱼的肌肉变得消瘦，出现嫩化，变得苍白。(2)婚礼色泽中等或较强的秋季鲑鱼肌肉表现出较好的乳化性。这一功能对生产新型蛋白质食品如三文鱼豆腐具有特别好的效果。