生鮮カツオのスーパーチルドに関する研究 [in Japanese] Studies on Superchilling of Fresh Skipjack [in Japanese]
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The freshness and meat colour of fresh skipjack can be retained only 2 or 3 days by ordinary cold storage.<br>This paper deals with a new method, "suprchilling", which was developed by the authers, i. e., immediately after catch live skipjacks were immersed and killed instantly in NaCl brine at -10°C to -15°C for 30 to 40 minuites and thereafter in refrigerated sea water the center of the skipjack muscle was rapidly cooled to -0.5°C within 40 minuites.<br>Form the results of apperance, organoleptic ratings, pH value, K value, metmyoglobin %, salt concentration and microscopic observation, "superchilling" could prolong the shelflife of skipjack 3 days longer than ordinary cold storage.
Trans.JSRAE 12(2), 147-155, 1995-07-31
Japan Society of Refrigerating and Air Conditioning Engineers