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Studies on Keeping Quality of Shelled Japanese Oyster

带壳日本牡蛎的保存品质研究

基本信息

批准号：
01860025
负责人：
KOIZUMI Chiaki
金额：
$ 4.29万
依托单位：
Tokyo University of Fisheries
依托单位国家：
日本
项目类别：
Grant-in-Aid for Developmental Scientific Research (B).
财政年份：
1989
资助国家：
日本
起止时间：
1989 至 1990
项目状态：
已结题

项目摘要

1. Japanese oyster Crassostrea gigas were treated with either BHA (antioxidant), tocopherols, or deoxigenizer and stored at -20^ﾟC for 12months. Untreated oysters were also stored at -20^ﾟC and -35^ﾟC. As a result, both samples stored at -35^ﾟ and treated with deoxygenizer were kept good in quality for 12 months (Koizumi and Akazawa). 2. Oyster treated by the modified amino preservative agent have better scores in organoleptic test and less values in K-value. The samples packed by laminated-Ag-zeolite polyethylene bags showed lower bacterial counts (Kayama). 3. Aldehydes, hydroxy fatty acids and free fatty acids interacted synergetically so as to cause the unacceptable taste of frozen oyster. It was speculated that dimethylsulfide also plays a subordinate part (Hatano). 4. Although free polyunsaturated fatty acids in oyster homogenate, which were mainly generated by enzymatic hydrolysis of phospholipids during cold storage, were most susceptible to oxidation, these oxidation and hydrolysis were substantially depressed below -25^ﾟC without air (Kouch). 5. POV, determined by newly designed method, of the lipids from prebrowning portion of oyster was much higher than that from the normal portion, and decreased as browning proceeded with heating. The discoloration occurred during boiling of the oyster should be prevented by inhibition of lipid peroxidation (Nakamura). 6. Oysters were treated with far infrared rays or high pressure and stored in a refrigerator. Both oyster samples were superior to the untreated sample in keeping quality (Akazawa).

1.用BHA（抗氧化剂）、生育酚和脱氧剂处理日本牡蛎，在-20 ℃下贮藏12个月。未经处理的牡蛎也储存在-20 ° C和-35 ° C。结果，在-35 ℃下储存并用脱氧剂处理的两种样品在12个月内保持良好的质量（Koizumi和Akazawa）。2.经改性氨基保鲜剂处理的牡蛎感官评分较好，K值较低。由层压银-沸石聚乙烯袋包装的样品显示出较低的细菌计数（Kayama）。3.醛类、羟基脂肪酸和游离脂肪酸之间存在协同作用，导致冷冻牡蛎口感不良。据推测，二甲硫醚也起次要作用（波多野）。4.尽管牡蛎匀浆中的游离多不饱和脂肪酸（主要由冷藏期间磷脂的酶水解产生）最易氧化，但在-25 ° C以下无空气时，这些氧化和水解基本上被抑制（Kouch）。5.用新设计的方法测定了牡蛎布朗宁前部分的脂肪含量，发现其含量明显高于正常部分，且随着加热布朗宁的进行而降低。应通过抑制脂质过氧化来防止牡蛎在煮沸过程中发生变色（中村）。6.牡蛎用远红外线或高压处理，并储存在冰箱中。两种牡蛎样品在保持品质方面都上级未处理的样品（赤泽）。