Characteristics of freshness and odor components of blue shark Prionace glauca landed by longline fishery in offshore waters
2016
Omura, Y. (National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency, Yokohama, Kanagawa (Japan)) | Kimiya, T. | Imamura, S. | Suzuki, M.
The relationship between freshness and odor components of the muscle of blue shark Prionace glauca caught by a longline fishing vessel and landed at Kesennuma fishing port was investigated. While the K value of the shark meat increased during ice storage in the fish hold on the vessel after catch, it scarcely increased during exposure to the open air for 6 hours after being landed. Trimethylamine and dimethylamine contents were scarcely detected in the shark muscle extract, so it was considered that they were not major factors of the odor. On the other hand, a small amount of ammonium content was detected in the shark muscle extract. As the ice-storage period in the fish hold on the vessel increased, the variation in the ammonium content increased. However, it hardly increased during exposure to the open air for 6 hours after being landed. Therefore, we considered the freshness of blue shark caught in the latter period of the voyage to be higher than that of those caught in the former period, and the intensity of the odor of blue shark caught in the latter period of the voyage to be lower than that of those caught in the former period.
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