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A preventive method of colour deterioration of yellowtail muscle during frozen storage and after thawing.

Author(s) : HIRAOKA Y., OHSAKA E., NARITA K., et al.

Summary

Raw sliced or filleted cultured yellowtail muscles are widely distributed on the Japanese fish market in iced or cold storage for a short period. Although freezing is an effective method for the control of meat quality over long periods, the key problem with sliced muscle from yellowtail is its undesirable discoloration, especially rapid darkening or browning of red muscle containing a considerable amount of myoglobin during frozen storage and after thawing. The aim of the paper was to develop a practical preventive method for this quality deterioration. When the sliced muscles were packed in a vacuum with oxygen impermeable flexible films and then frozen-stored below -40 °C, no significant discoloration or darkening of red muscle was observed for 6 months or more. For a short storage, within 2 months, nitrogen gas flash packaging of sliced muscles was practically a useful method at -20 to -30 °C. In order to prevent colour-deterioration of sliced muscles after thawing and subsequent storage at 0 °C, the efficacy of packaging materials was investigated. The most desirable result was obtained by using a film whose oxygen permeability was 50-90 cm3/m2.24 h at 0 °C, independent of its degree of imperviousness to oxygen gas.

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Details

  • Original title: A preventive method of colour deterioration of yellowtail muscle during frozen storage and after thawing.
  • Record ID : 2005-0289
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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