ミョウバン溶液の代用として海洋深層水の浸漬によるエゾパフンウニ生殖巣の品質向上の可能性(A possibility of improving Strongylocentrotus intermedius gonad conditions by dipping into deep seawater as a substitute for alum solution)
- 標題
- ミョウバン溶液の代用として海洋深層水の浸漬によるエゾパフンウニ生殖巣の品質向上の可能性(A possibility of improving Strongylocentrotus intermedius gonad conditions by dipping into deep seawater as a substitute for alum solution)
- 作者
- 山石 秀樹, 渡邉 徹, 藤田 大介(Hideki YAMAISHI, Tohru WATANABE, Daisuke FUJITA)
- 文件屬性
- 日本研究
- 知識分類
- 水產養殖
- 出版年
- 2008
- 刊名
- 海洋深層水研究
- 卷
- 9
- 期
- 2
- 頁
- P 79-81
- 點閱數
- 2522
摘要
エゾパフンウニの生殖巣をウニ折りに加工する際には, 身崩れ防止や保存のためにミョウバンの人工海水 (食塩水) 溶液が用いられるが, ミョウバンの使用量が多いと特有の苦みを呈する.そこで, 羅臼町沖 (1.4km沖, 水深218m) 海洋深層水を用いたミョウバン溶液 (0.2%, 0.5%および1.0%) と従来法の人工海水を用いたミョウバン溶液 (1.0%, 対照区) で生殖巣を処理し, 細菌検査と官能検査の結果を比較した.各生殖巣は10分間の浸漬後120gずつ折詰して冷蔵し (5℃), 1, 5, 10および15日目に分析した.各区とも一般生菌数は10日目まで10, 000個/g未満 (最大は15日目の23, 000個/g), 大腸菌群は陰性で, 食品衛生法上の生食用鮮魚介類の基準 (一般生菌数100, 000個/g以下, 大腸菌群陰性) を満たした.官能検査では, 食味, 外見, 総合評価のいずれも深層水試験区が対照区よりも高い値を示し, ミョウバンの濃度が低いほど評価が高かった.
During the food process of the sea urchin, Strongylocentrotus intermedius, alum solution of the artificial seawater (ASW) base is used to prevent the collapse of gonads and to extend preservation period, but it enhances endemic bitterness when used in higher concentrations. In this experiment, bacterial features, tasteand outlook of gonads were compared after treated with four kinds of alum solutions; 0.2, 0.5 and 1.0% on the base of deep seawater (DSW, pipelined from a depthof 218 m off Rausu) and 1.0% on the base of ASW (traditionally used). Each unit (120 g) of gonads were kept in a refrigerator (5°C) after the alum treatments for ten minutes. Number of general bacteria (NGB) in the gonads was kept under10, 000/g in all blocks for ten days though the highest value 23, 000/g appeared on ASW block on the fifteenth day. Occurrence of coliform bacteria (CB) was negativein all blocks. These bacterial features cleared the criteria for raw fish andshellfish materials (less than 100, 000/g in NGB and negative in CB) ruled in Japanese Food Hygiene Law. In the sensory test, practiced on the fourth day, all ofDSW blocks (particularly with lower concentration of alum) got higher scores in taste, outlook and total evaluations than the ASW block. Therefore, use of DSW can eliminate the elaboration of preparing ASW and improve the taste of gonads bylowering the alum concentration.
During the food process of the sea urchin, Strongylocentrotus intermedius, alum solution of the artificial seawater (ASW) base is used to prevent the collapse of gonads and to extend preservation period, but it enhances endemic bitterness when used in higher concentrations. In this experiment, bacterial features, tasteand outlook of gonads were compared after treated with four kinds of alum solutions; 0.2, 0.5 and 1.0% on the base of deep seawater (DSW, pipelined from a depthof 218 m off Rausu) and 1.0% on the base of ASW (traditionally used). Each unit (120 g) of gonads were kept in a refrigerator (5°C) after the alum treatments for ten minutes. Number of general bacteria (NGB) in the gonads was kept under10, 000/g in all blocks for ten days though the highest value 23, 000/g appeared on ASW block on the fifteenth day. Occurrence of coliform bacteria (CB) was negativein all blocks. These bacterial features cleared the criteria for raw fish andshellfish materials (less than 100, 000/g in NGB and negative in CB) ruled in Japanese Food Hygiene Law. In the sensory test, practiced on the fourth day, all ofDSW blocks (particularly with lower concentration of alum) got higher scores in taste, outlook and total evaluations than the ASW block. Therefore, use of DSW can eliminate the elaboration of preparing ASW and improve the taste of gonads bylowering the alum concentration.