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A study for cold storage of fresh skipjack.

[In Japanese. / En japonais.]

Author(s) : UNO M., KIYOTANI K., MATSUZAKI Y., OGAWA Y.

Type of article: Article

Summary

Skipjack tend to lose their freshness within 2 or 3 days, this is characterized especially by the change of the special reddish colour of the meat to brown. The paper describes the experimental process of cold storage of fresh skipjack using a new system developed by the authors called "super-chilled". After the catch, the fish is immediately immersed in salt brine, cooled to -10 to -15 deg C, for about 50 to 60 minutes, then stored in refrigerated sea water at a temperature of -0.5 to -1.5 deg C. The authors investigated the freshness after 2 and 5 days in respect of the K-factor, the pH-factor and the formation of Metmyoglobin: "super-chilled" storage keeps the freshness and the special reddish colour of the meat up to 4 or 5 days.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-2705
  • Languages: Japanese
  • Source: Refrigeration - vol. 68 - n. 783
  • Publication date: 1993/01
  • Document available for consultation in the library of the IIR headquarters only.

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