| Project/Area Number |
61580058
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Ochanomizu Universiyt. |
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Principal Investigator |
SHIMADA Atsuko Ochanomizu University, 家政学部, 教授 (60017233)
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| Co-Investigator(Kenkyū-buntansha) |
HATAE Keiko Ochanimizu University, 家政学部, 助教授 (50156337)
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| Project Period (FY) |
1986 – 1987
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| Project Status |
Completed (Fiscal Year 1987)
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| Budget Amount *help |
¥2,000,000 (Direct Cost: ¥2,000,000)
Fiscal Year 1987: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1986: ¥1,400,000 (Direct Cost: ¥1,400,000)
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| Keywords | Microwave oven / Thawing / 冷凍マグロ / 官能検査 / 物性 |
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| Research Abstract |
This study was designed to find out the optimum thawing condition of frozen tuna fish by microwave oven. Normal lateral muscles of frozen tuna meat wa trimmed into a 100 g pieces ( 12 x 5x 1.5) cm^3 and stored at -30゜c or lower until tested. Each sample was irradiated at various power up to 500 Watt, and the surface temperature was continualy measured using Infrared Sensor. Qualities of thawed tuna were evaluated by following objective tests; Firmness and cohesiveness by a texturometer, water holding capacity, pH, K value and drip volume by standing. And sensory evaluation was conducted on color and firmness.
As the result, the optimum thawing condition of the frozen tuna meat was determined to have irradiation with 500 Watt until the surface temperature was -11゜c and then with the power of 1/60 until it got -3゜c.
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