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Studies on superchilling of fresh skipjack.

[In Japanese. / En japonais.]

Author(s) : MATSUZAKI Y., OGAWA Y.

Type of article: Article

Summary

The freshness and meat colour of fresh skipjack can be retained only 2 or 3 days by ordinary cold storage. The paper deals with a new method, superchilling, which was developed by the authors. Immediately after catch, live skipjacks are immersed and killed instantly in sodium-chloride brine at -10 to -15 deg C for 30 to 40 minutes and thereafter in refrigerated seawater; the center of the skipjack muscle was cooled to -0.5 deg C within 40 minutes. Judging from appearance, organoleptic ratings, pH value, K value, metmyoglobin percentage, salt concentration and microscopic observation, superchilling could prolong the shelf life of skipjack by 3 days compared to ordinary cold storage.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1996-1682
  • Languages: Japanese
  • Source: Trans. JAR - vol. 12 - n. 2
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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