|Budget Amount *help
¥3,500,000 (Direct Cost : ¥3,500,000)
Fiscal Year 2004 : ¥600,000 (Direct Cost : ¥600,000)
Fiscal Year 2003 : ¥900,000 (Direct Cost : ¥900,000)
Fiscal Year 2002 : ¥2,000,000 (Direct Cost : ¥2,000,000)
To clarify the effects of killing ways and preserving temperature of squid on preservation of freshness, the mantles of four types squid were investigated the changes of physical properties during storage. Experiments were carried out with living squid by transported following methods, first type squid was killed by cutting nerve fiber of living squid and transported in 5℃ icebox(instant killing squid), second type squid was transported in 5℃ icebox (icebox transport squid), third type squid was transported in iced seawater (iced seawater transport squid), fourth type squid was transported in the aquarium on a truck(aquarium transport squid). Each mantles were wrapped with polyethylene film and preserved at 5℃ for 24hrs. In the measurement of ATP in mantle muscle, 50% of ATP was remained in instant killing squid and aquarium transport squid after 6hrs storage, but most of ATP decreased in icebox transport squid after 6hrs storage and there was hardly ATP in iced seawater transport squid at the beginning of storage. In iced seawater transport squid, transmission electron microscopy of musculature showed the voids among muscle fiber, and rheological properties of the mantle were characteristic in rupture properties caused by the muscle structure. In the measurement of muscular transparency of mantles, mantle muscle of instant killing squid and aquarium transport squid were slightly transparent after 12hrs storage, though mantle muscle of iced seawater transport squid had no transparency at the beginning of storage. The muscular transparency results seemed to correspond with amount of ATP in mantle muscle, but additions with ATP to muscle pieces could not lengthen preservation of the muscular transparency of mantle.