1988 Fiscal Year Final Research Report Summary
Standardization Studies on the Quality of Fall Chum Salmon
| Project/Area Number |
62560203
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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 |
Fisheries chemistry
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| Research Institution | Hokkaido University |
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Principal Investigator |
HATANO Mutsuo Faculty of Fisheries, Hokkaido University,, 水産学部, 教授 (80001600)
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| Co-Investigator(Kenkyū-buntansha) |
KAWAI Yuji Faculty of Fisheries, Hokkaido University,, 水産学部, 助手 (60195039)
ANDO Seiichi Faculty of Fisheries, Hokkaido University,, 水産学部, 助手 (80131986)
TAKAHASHI Koretaro Faculty of Fisheries, Hokkaido University,, 水産学部, 助教授 (90125328)
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| Project Period (FY) |
1987 – 1988
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| Keywords | NUPTIAL COLOR / FLESH COLOR / QUALITY / LIPID METABOLISM / CAROTENOID METABOLISM / 皮質代謝 / カロテノイド代謝 |
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| Research Abstract |
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".
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