Effect of Cooling Conditions on the ATP Content and pH of Chub Mackerel <i>Scomber japonicus</i> Meat

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  • NAKAZAWA Naho
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • MAEDA Toshimichi
    Department of Food Science and Technology, National Fisheries University
  • FUKUSHIMA Hideto
    Department of Marine Science and Resources, Nihon University
  • WADA Ritsuko
    Department of Food Science and Technology, National Fisheries University
  • TANAKA Ryusuke
    Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki
  • OKAZAKI Emiko
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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Other Title
  • 漁獲後の冷却条件がマサバ<i>Scomber japonicus </i>肉の ATP 比率とpH に及ぼす影響
  • 漁獲後の冷却条件がマサバScomber japonicus肉のATP比率とpHに及ぼす影響
  • ギョカク ゴ ノ レイキャク ジョウケン ガ マサバ Scomber japonicusニク ノ ATP ヒリツ ト pH ニ オヨボス エイキョウ

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Abstract

<p>ATP content and pH of frozen fish meat are important factors that affect the quality of frozen fish (e.g. color, drip loss, and texture). In this study, we investigated the effect of cooling conditions, immediately after killing and before freezing, on the ATP content and pH of chub mackerel meat. Temperature, ATP content, and pH of meat samples were measured during cooling in a refrigerant between -30 and 0°C. When the meat was stored at -15°C, the ATP content remained at over 80% and pH did not fall below 6.5 for 360 hours. At 0°C, a decrease in ATP and pH was suppressed for about 2 to 4 hours after the start of cooling. In contrast, storage at -5°C promoted a decrease in ATP and pH. These results show the importance of temperature control during cooling to maintain ATP content and pH in the meat.</p>

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