冷凍マグロ肉の肉色保持に関する研究-8-解凍中の色変について

概要

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The discoloration of frozen tuna meat blocks during defrosting in water or air at different temperatures (0, 2, 10, 20 and 30°C) was examined. 1. When defrosted in water, the rates of discoloration of 3×5×8cm blocks (about 135g each) were about the same, irrespective of defrosting temperatures, while those of 5×6×11cm blocks (about 350g each) were slightly lower at 10°C and 20°C than at 0°C and 30°C (Figs. 2 and 3). 2. The rates of discoloration of 5×6×11cm blocks (about 350g each) defrosted in air of temperatures from 2°C to 30°C were lowest at 20°C (Fig. 4). 3. When 6×8×14cm blocks (about 700g each) were defrosted in running water at 7°C, for about 4 hrs, the change of meat color was very slight, while the discoloration of the blocks was rather marked when defrosted in air at 2°C, for about 44 hrs. The blocks which were first defrosted in running water and then kept at 2°C for a further 40 hrs, showed intermediate discoloration rates (Fig. 6). 4. Based on the above results, it is suggested that the length of time required for the frozen meat block to pass the temperature range from -5°C to -1.5°C may be responsible for the discoloration: The longer the length of time, the more the discoloration.
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