Influence of Storage Temperature on Formaldehyde Formation of Lizardfish Meat

エソ肉のホルムアルデヒド生成に及ぼす貯蔵温度に関する研究

Influence of Storage Temperature on Formaldehyde Formation of Lizardfish Meat

Creators Fukushima Hideto

Creators KUROKAWA Shinya

Creators ISHIGAMI Shou

Creators KUWATA Tomoyo

Creators YAMAUCHI Haruna

Creators Fukuda Yutaka

It is known that lizardfish meat yields formaldehyde（FA）during frozen storage. FA denatures muscular proteins and leads to the marked decrease of thermal gel-forming ability. This indicates a large problem to use lizardfish meat for frozen surimi or surimi product. In this study, temporal changes of FA and its precursor substances in minced lizardfish meat were investigated during storage at -10, -20, -25, -35 and -50℃. The frozen meats at -10 and -20℃ yielded high amounts of FA about 7.0-10μmol/g in 40 days. On the other hand, the frozen meats at -25, -35 and -50℃ hardly did FA in the same period. These results raise the possibility that freezing under -25℃ inhibit FA formation in lizardfish meat.

[ISSN]0370-9361