Change of Meat Quality in Tiger Puffer During Frozen Storage

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概要

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• Quality of frozen tiger puffer meat was evaluated in a comparative study with frozen yellowtail. After being frozen by air blast freezing, the fish samples were stored at -50°C for 1-6 months. Two different methods of thawing were tested ; in running water at 17°C and in still air at 4°C. The breaking force of fish meat for yellowtail decreased rapidly over the first month, however, no significant difference was observed for the tiger puffer regardless of freezing duration. The amount of free drip in the yellowtail was relatively low compared that observed in the tiger puffer which increased continually for three months. Histological observations showed less damage in the tiger puffer cells than in the yellowtail, with cell structure prior to thawing in the yellowtail being subjected to significant extracellular freezing, while intracellular freezing occurs in the tiger puffer.

• 社団法人　日本食品科学工学会の論文
• 2005-05-01

著者

• Takagi Yasuaki

  Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University

• Tsukamasa Y

  Department Of Fisheries Faculty Of Agriculture Kinki University

• Kawasaki Ken-ichi

  Department Of Fisheries Faculty Of Agriculture Kinki University

• ANDO Masashi

  Faculty of Agriculture, Kinki University

• TSUKAMASA YASUYUKI

  Department of Fisheries, Kinki University

• Tsukamasa Yasuyuki

  Department Of Fisheries Faculty Of Agriculture Kinki University

• Kawasaki Kenichi

  Faculty Of Agriculture Kinki University

• Ando Masashi

  Department Of Fisheries Faculty Of Agriculture Kinki University

• Ando Masashi

  Faculty Of Agriculture Kinki University

• Tsukamasa Yasuyuki

  Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University

• Takagi Yasuaki

  Graduate School Of Fisheries Science Hokkaido University

• YAMAMOTO Tadashi

  Kanmonkai Co.

• KONO Shinya

  Faculty of Agriculture, Kinki University

• OHATA Yuji

  Kanmonkai Co.

• TSUKAMASA Yasuyuki

  Faculty of Agriculture, Kinki University

• Kono Shinya

  Faculty Of Agriculture Kinki University

• Ando Masashi

  Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University

• KAWASAKI KEN-ICHI

  Toyama Prefecture Food Research Institute

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