温塩水解凍により解凍したマグロ肉の品質  [in Japanese] Quality of Frozen Tuna Meat Thawed by Soaking in Warm Salt Water  [in Japanese]

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Abstract

冷凍メバチ肉の塊を,30℃ の3%食塩水に浸漬する解凍法(解凍法1),30℃ の水に浸漬する解凍法(解凍法2)および4℃ での緩慢解凍(解凍法3)に供した。品質の同じ試料では,解凍過程における重量変化,色は解凍法1と解凍法2の間で差異はみられなかった。上物とよばれる品質の高いマグロ肉についての官能検査では, 解凍法1 で解凍した試料は解凍法2で解凍したものに比べて,水っぽくなく,一方で,粘性,塩味,マグロらしい味(うま味)が強かった。解凍法1で解凍した刺身の外側の食塩濃度は,解凍法2および解凍法3で解凍した試料の食塩濃度よりも有意に高かった。マグロ肉へ食塩が浸透することによって,粘性が増し,うま味が増強されるものと考えられた。

Chie Yoneda Motoko Awazuhara Keiko Hatae Frozen blocks of bigeye tuna meat were subjected to different thawing methods: 1) soaking in 3% salt water at 30°C: 2) soaking in water at 30°C: 3) slow thawing at 4°C. There was no difference in parameters such as the proportional weight decrease or color change between method 1 and method 2 when the quality of the meat was identical. A sensory test using high-quality tuna meat revealed that the meat thawed by method 1 was weaker in wateryness, while stronger in viscosity, saltiness, and umami taste than the meat thawed by method 2. The sodium chloride concentration in the outer part of sliced samples thawed by method 1 was significantly higher than that thawed by methods 2 and 3. It is concluded that infiltration of sodium chloride into the tuna meat resulted in the higher viscosity and the improved of umami taste.

Journal

  • Journal of Cookery Science of Japan

    Journal of Cookery Science of Japan 41(5), 337-343, 2008

    The Japan Society of Cookery Science

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