Departmental Bulletin Paper 生魚の鮮度に対する水素の効果

草野, 枝里

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.

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