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Effects of killing, freezing and thawing condition on the change in pH, ATP concentration and amount of drip in the anchovy meat.

Author(s) : MURARA Y., ISHIDA N., KATAYAMA S., et al.

Summary

Anchovy Engraulis japonica is one of the migratory species with big catches in Japan and its stock size is stable now. Most of anchovy is frozen after capture and thawed before processing. In order to clarify effects of the killing, freezing and thawing conditions on the quality of anchovy meat, we examined the changes in pH, ATP concentration and amount of drip in frozen and thawed anchovy meat. Live anchovy were killed by two methods and then frozen: dipping into liquid nitrogen immediately (instant dispatch and quick frozen, ID) or keeping in the air for one hour and then frozen by dipping in liquid nitrogen (struggled dispatch, SD). Each specimen was stored at -30°C until experiments. Each sample was thawed by two methods of thawing: with running water (quick thawing, QT) or thawing at 0°C for 3 hours and then keeping at 5°C for 2 hours (slow thawing, ST). The ATP concentration and pH in the meat of the ID group were significantly higher than in the SD group. Most of ATP was degraded after struggled dispatch. The larger amount of drip was observed more obviously in the ID-QT group than in the SD-ST group after thawing. Most of the ATP in the meat of ID was degraded during thawing. These results suggest that thaw-rigor could be caused by residual ATP under instant dispatch in anchovy meat during thawing.

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Pages: ICR07-C2-1035

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Details

  • Original title: Effects of killing, freezing and thawing condition on the change in pH, ATP concentration and amount of drip in the anchovy meat.
  • Record ID : 2008-0290
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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