Share

Change in taste of fish meat during storage in ice.

[In Japanese. / En japonais.]

Author(s) : MURATA M.

Type of article: Article

Summary

The fish is hardest when the meat is eaten as Ikezukuri, immediately after death and then gradually decreases. In case of sashimi, umami taste by IMP (inosine monophosphate) plays greatly important role. The level of IMP is very low at the beginning of storage but increases rapidly thereafter. So, the best time to eat fish meat as sashimi several hours after slaughter.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-1653
  • Languages: Japanese
  • Source: Refrigeration - vol. 70 - n. 818
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing