EFFECT OF HYDROGEN TO RETAIN FRESHNESS OF RAW FISHES
草野, 枝里KUSANO, Eri
562015-03-24 , 法政大学大学院理工学・工学研究科
Recently, it is an important issue to resolve extended shelf life because of decreasing Japanese food self-sufficiency ratio. In this study, the possibility of fish freshness retention was examined by reductive ability of hydrogen that releasing from the chemical reaction of magnesium hydride and water.The obtained results revealed that hydrogen can be dissolved effectively to water through a polyethylene film from generated hydrogen in polyethylene bag. Moreover, hydrogen water is advantageously effective in delay lipid oxidation of fish during storage.