Meat Quality Evaluation of Frozen Tuna Caught in a Tuna Longline Fishery

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  • SUZUKI Michiko
    National Research Institute of Fisheries Science, Fisheries Research Agency
  • KIMIYA Takashi
    National Research Institute of Fisheries Science, Fisheries Research Agency
  • OKAZAKI Emiko
    National University Corporation, Tokyo University of Marine Science and Technology
  • HIRAOKA Yoshinobu
    Ehime Institute of Industrial Technology
  • OMURA Yuji
    National Research Institute of Fisheries Science, Fisheries Research Agency
  • UEHARA Takayoshi
    Marine Fisheries Research and Development Center, Fisheries Research Agency
  • YOKOTA Kosuke
    Marine Fisheries Research and Development Center, Fisheries Research Agency
  • SAWADA Katsuhiko
    Marine Fisheries Research and Development Center, Fisheries Research Agency
  • FUSEJIMA Ippei
    Marine Fisheries Research and Development Center, Fisheries Research Agency
  • IMAMURA Shintaro
    National Research Institute of Fisheries Science, Fisheries Research Agency

Bibliographic Information

Other Title
  • 遠洋まぐろはえ縄で漁獲されたマグロ類の品質評価
  • 遠洋まぐろはえ縄で漁獲されたマグロ類の品質評価(第1報)凍結マグロ肉の部位による品質の差異
  • エンヨウマグ ロハエ ナワ デ ギョカク サレタ マグロルイ ノ ヒンシツ ヒョウカ(ダイ1ポウ)トウケツ マグロニク ノ ブイ ニ ヨル ヒンシツ ノ サイ
  • －第1報：凍結マグロ肉の部位による品質の差異－
  • -1st report: The Difference of Distribution of Chemical Components-

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Abstract

When the tuna meat is frozen sequentially from outside of body by air blast freezer, the duration for freeze is different in each part. Though it was suggested that the meat quality is different in each part, the distribution of that is almost unknown. In this study, the relationship between chemical components and meat color through whole body was analyzed. The ratio of ATP around vertebra was lower than that of the skin. The content of lactic acid was higher at the point of low ATP. The red meat color was negative correlated with the ration of ATP and total sugar amount, and positive correlated with lactic acid content and myoglobin content. Therefore, it could be shown that the distribution of chemical components in tuna muscle had been individually different.

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