TY - JOUR
T1 - The effect of radio-frequency heating on vacuum-packed saury (Cololabis saira) in water
AU - Kanafusa, Sumiyo
AU - Takahashi, Chieko
AU - Uemura, Kunihiko
N1 - Funding Information:
This work was supported in part by Grants-in-Aid for the Japan Science and Technology Agency (JST) and Grant-in-Aid for the Japan Society for the Promotion of Science (JSPS) Fellows Grant Numbers JP16J02189.
Publisher Copyright:
© 2018 Japan Society for Bioscience, Biotechnology, and Agrochemistry
PY - 2018
Y1 - 2018
N2 - We characterized vacuum-packed whole saury (Cololabis saira) treated using radio-frequency (RF) heating and compared it with that treated using conventional retort heating. RF heating is electrical heating based on dielectric heating. In this study, the effect of RF heating on softening and collagen in backbone was analyzed. RF heating heated the center of fish faster than water. The backbone was softened to a chewable level, and the heating time was shortened to one-third. The amount of crude protein and collagen in backbone decreased with decreasing elasticity, although that heated using RF (131°C) still contained a higher amount than conventional heating. However, β and γ collagen, and then α1 and α2 collagen chain in backbone disappeared with heating; therefore, collagen was degraded to collagen peptide. Results confirmed that RF heating provided wholly eatable fish containing low-molecular collagen peptide in a short heating time.
AB - We characterized vacuum-packed whole saury (Cololabis saira) treated using radio-frequency (RF) heating and compared it with that treated using conventional retort heating. RF heating is electrical heating based on dielectric heating. In this study, the effect of RF heating on softening and collagen in backbone was analyzed. RF heating heated the center of fish faster than water. The backbone was softened to a chewable level, and the heating time was shortened to one-third. The amount of crude protein and collagen in backbone decreased with decreasing elasticity, although that heated using RF (131°C) still contained a higher amount than conventional heating. However, β and γ collagen, and then α1 and α2 collagen chain in backbone disappeared with heating; therefore, collagen was degraded to collagen peptide. Results confirmed that RF heating provided wholly eatable fish containing low-molecular collagen peptide in a short heating time.
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U2 - 10.1080/09168451.2018.1478713
DO - 10.1080/09168451.2018.1478713
M3 - Article
C2 - 29806542
AN - SCOPUS:85052954457
SN - 0916-8451
VL - 82
SP - 1576
EP - 1583
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
IS - 9
ER -