The Handling of High Freshness Freezing Mackerel Providing Safe and Delicious Sashimi, a Grilled Fish

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  • Matsubara Hisashi
    Aomori Prefectural Industrial Technology Research Center Department of Food Processing Food Research Institute
  • Kimura Gou
    Aomori Prefecture Agriculture and Forestry Marine Products Division Fisheries Promotion Section
  • Takeuchi Megumi
    Aomori Prefectural Industrial Technology Research Center Department of Food Processing Food Research Institute
  • Takahashi Tadashi
    Aomori Prefectural Industrial Technology Research Center Hirosaki Industrial Research Institute
  • Kudoh Ken-ichi
    Chuo University Research Support Office

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Other Title
  • 安全で美味しい刺身，焼き魚を提供する高鮮度冷凍サバの取り扱い
  • 地域食品研究のエクセレンス(第17回)安全で美味しい刺身,焼き魚を提供する高鮮度冷凍サバの取り扱い
  • チイキ ショクヒン ケンキュウ ノ エクセレンス(ダイ17カイ)アンゼン デ オイシイ サシミ,ヤキザカナ オ テイキョウ スル コウセンド レイトウ サバ ノ トリアツカイ

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Abstract

<p>In Northern Japan, mackerel is a popular fish, but there is no culture of consuming it as sashimi. The present study aimed to establish a handling method for frozen mackerel that would make full use of freezing technology, give root to a culture of consuming mackerel as sashimi, and improve the value of mackerel. The influence on the freshness of raw materials from being kept in frozen storage conditions over a period of time on K-value1） and rate of inosinic acid was investigated. The proper thawing method was also examined. As a result, it was revealed that eating mackerel in a sashimi state was possible after defrosting at low temperatures in running water, if highly fresh material was frozen quickly, kept at －30°Cand stored less than 10 months. It might not be easy if only established techniques are used, but we think that the flavor of the Hachinohe mackerel is appealing enough to enable a change in the culture.</p>

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