Effects of Bleeding on the Quality of Skipjack.

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  • カツオの品質に及ぼす脱血の効果
  • カツオ ノ ヒンシツ ニ オヨボス ダッケツ ノ コウカ

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Abstract

Skipjack samples were prepared by three different killing methods; struggling death in iced sea water (control), instant killing by head stunning without bleeding (head stunning), and instant killing by stabbing the hindbrain and bleeding (bleeding). These samples were stored in iced sea water for 36 hours. Extractable nitrogen, pH, metmyoglobin ratio, and color of the dorsal muscle were measured. No significant difference was observed in the extractable nitrogen of the three groups. The pH value of the control was the lowest, followed by the head stunned sample, and the bled sample was the highest. As for metmyoglobin ratio, that in the control was the highest, and those of the head stunned and bled samples were low. In comparison with a value measured by color and color difference meter, the bled sample was higher than the others. By organoleptic rating by consumers, the bled sample was highly evaluated for the bright red color and did not have a fishy smell, compared with the control.

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