Alcohol brine freezing of Japanese horse mackerel (Trachurus japonicus) for raw consumption
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- MAEDA Toshimichi
- Department of Food Science and Technology, National Fisheries University
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- YUKI Atsuhiko
- Department of Food Science and Technology, National Fisheries University
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- SAKURAI Hiroshi
- Department of Food Science and Technology, National Fisheries University
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- WATANABE Koichiro
- Fuyo Ocean Development & Engineering Co., Ltd.
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- ITOH Nobuo
- Fuyo Ocean Development & Engineering Co., Ltd.
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- INUI Etsuro
- Fuyo Ocean Development & Engineering Co., Ltd.
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- SEIKE Kazunori
- Daikoku Suisan Co., Ltd.
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- MIZUKAMI Yoichi
- Tech YM
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- FUKUDA Yutaka
- Department of Food Science and Technology, National Fisheries University
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- HARADA Kazuki
- Department of Food Science and Technology, National Fisheries University
書誌事項
- タイトル別名
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- Alcohol Brine Freezing of Japanese Horse Mackerel (<I>Trachurus japonicus</I>) for Raw Consumption
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説明
In order to test the possible application of alcohol brine freezing to Japanese horse mackerel (Trachurus japonicus) for raw consumption, the quality and taste of fish frozen by direct immersion in 60% ethanol brine at -20, -25 and -30°C was compared with those by air freezing and fresh fish without freezing. Cracks were not found during the freezing. Smell of ethanol did not remain. K value, an indicator of freshness, of fish frozen in alcohol brine was less than 8.3%, which was at the same level as those by air freezing and fresh fish. Oxidation of lipid was at the same level as air freezing does, and lower than that of fresh fish. The pH of fish frozen in alcohol brine at -25 and -30°C was 6.5 and 6.6, respectively, which were higher than that by air freezing and that of fresh fish. Fish frozen in alcohol brine was better than that by air and at the same level as fresh fish in total evaluation of sensory tests. These results show that the alcohol brine freezing is superior to air freezing, and fish frozen in alcohol brine can be a material for raw consumption. The methods of thawing in tap water, cold water, refrigerator, and at room temperature were compared. Thawing in tap water is considered to be convenient due to the short thaw time and the quality of thawed fish that was best among the methods.
収録刊行物
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- 日本冷凍空調学会論文集
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日本冷凍空調学会論文集 24 (4), 323-330, 2007
公益社団法人 日本冷凍空調学会
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詳細情報 詳細情報について
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- CRID
- 1390001204667030016
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- NII論文ID
- 130004566105
- 10020129296
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- NII書誌ID
- AA11125910
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- ISSN
- 2185789X
- 13444905
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- NDL書誌ID
- 9347555
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可