Some factors affecting the toxification of muscle after thawing of frozen puffer fish.

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  • SHIOMI Kazuo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • SHIBATA Satoshi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • YAMANAKA Hideaki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • KIKUCHI Takeaki
    Department of Food Science and Technology, Tokyo University of Fisheries

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  • 冷凍フグ解凍時における筋肉の毒化に影響をおよぼす諸因子の検討
  • レイトウ フグ カイトウジ ニ オケル キンニク ノ ドクカ ニ エイキョウ

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Abstract

The extent of toxification of muscle after thawing was examined using slowly or quickly frozen puffer fish Fugu niphobles. Regardless of the freezing method, the muscle became toxic (up to 40 MU/g) after slow thawing in a cold room (4°C) while it did not after quick thawing with running water (15°C); these results suggest that the toxification of muscle after thawing of frozen puffer fish does not depend on the freezing method but strongly on the thawing method. However, even when quickly thawed, the migration of toxin into muscle from toxic tissues was observed 24h after thawing. When slowly thawed, the muscle was still non-toxic at the state of half-thawing. In the case of the skin-removed specimens which were subjected to slow thawing, the toxin did not migrate into muscle from toxic viscera. In contrast, the muscle of visceraremoved specimens became toxic after slow thawing. It was, therefore, concluded that the toxification of the muscle after thawing is mainly due to the migration of the toxin contained in the skin.

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