A study for cold storage of fresh skipjack.

[In Japanese. / En japonais.]

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

Type of article: Article

Summary

Skipjack tend to lose their freshness within 2 or 3 days, especially the special reddish colour of the meat. The paper describes a new system developed by the authors called "superchilled". After catch, fishes are immediately immersed into salt brine, cooled to a temperature of -10 to -15 deg C, for about 10 to 20 minutes. Then comes storage in refrigerated sea water at a temperature of -0.5 to -1.5 deg C. Freshness was checked after 2, 4, 6 and 8 days in respect of the K-factor, pH-factor and formation of metmyoglobin. "Superchilled" storage preserved the freshness and the special reddish colour of the meat up to 6 to 8 days.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1994-1025
Languages: Japanese
Source: Refrigeration - vol. 68 - n. 788
Publication date: 1993/06
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Tuna; Design; Superchilling; Fish; Cold storage; Colour; Sea water