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Studies on Flavor and Texture of Live Fish Meat

Research Project

Project/Area Number 06453178
Research Category

Grant-in-Aid for General Scientific Research (B)

Allocation TypeSingle-year Grants
Research Field Fisheries chemistry
Research InstitutionKYOTO UNIVERSITY

Principal Investigator

SAKAGUCHI Morihiko  Kyoto University Faculty of Agriculture Professor, 農学部, 教授 (00027187)

Co-Investigator(Kenkyū-buntansha) KINOSHITA Masato  Kyoto University Faculty of Agriculture Research Assistant, 農学部, 助手 (60263125)
TOYOHARA Haruhiko  Kyoto University Faculty of Agriculture Research Assistant, 農学部, 助手 (90183079)
HIRATA Takashi  Kyoto University Faculty of Agriculture Associate Professor, 農学部, 助教授 (40273495)
Project Period (FY) 1994 – 1995
Project Status Completed (Fiscal Year 1995)
Budget Amount *help
¥7,300,000 (Direct Cost: ¥7,300,000)
Fiscal Year 1995: ¥3,200,000 (Direct Cost: ¥3,200,000)
Fiscal Year 1994: ¥4,100,000 (Direct Cost: ¥4,100,000)
KeywordsYellowtail / Red seabream / Ice storage / Chill storage / Firmess / Juiciness / Breaking strength / IMP / 風味 / トラフグ / マグロ / ヒラメ
Research Abstract

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.

Report

(3 results)
  • 1995 Annual Research Report   Final Research Report Summary
  • 1994 Annual Research Report
  • Research Products

    (5 results)

All Other

All Publications (5 results)

  • [Publications] 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)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 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)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] Michiyo, Murata: "Freshness and Palatability of Fish Meat" Nippon Shokuhin Kagaku Kogaku Kaishi. 42(6). 462-468 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 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)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 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)

    • Related Report
      1995 Annual Research Report

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Published: 1994-04-01   Modified: 2016-04-21  

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