養殖ハマチの致死条件と冷蔵中における魚肉の硬さとの関係

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タイトル別名
  • Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods.
  • ヨウショク ハマチ ノ チシ ジョウケン ト レイゾウチュウ ニ オケル ギョ

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抄録

Cultured yellowtails were killed by the following three different methods; (1) stabbing the spinal bulb, (2) dipping in cold sea water and (3) letting them to die in the air.<br> Immediately after death, the fish were stored at 5°C. Rigor index, ATP and its relative compounds, and hardness of the fish meat were measured at constant time interval to examine the relationship between the rigor phenomenon in the round fish and the hardness of the fish meat. The full rigor mortis was observed after 10h, 6h and 2h for the fish killed by the (1), (2) and (3), methods respectively.<br> No correlation was observed between the external hardness of the round fish and the hardness of the dorsal meat. The hardness of meat showed the highest value just after death and did not increase during storage.<br> As the stabbed fish maintained the hardness of meat longest after death, this method was found to be the most effective to offer high textural quality sashimi.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 56 (10), 1673-1678, 1990

    公益社団法人 日本水産学会

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