凍結カツオ肉の保水性とpHとの関係

概要

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Using dorsal meats from 29 skipjacks which were frozen on board after the catch, the effect of various factors such as pH and ATP of frozen meat, upon the amount of free drip on thawing at 5°C or 20°C, the expressible drip by pressing at 10kg/cm2 and cooking drip by cooking at 100°C was examined. The amount of free drip decreased more sharply with an increase in pH when meat was thawed at 20°C than when thawed at 5°C. Also, the expressible drip decreased with the increase in pH of both frozen and thawed meat. The cooking drip of thawed meat showed little change up to a pH of ca. 5.8 but then decreased almost linearly with increasing pH. The salt-soluble protein of meat thawed at 20°C showed a positive correlation with the pH of frozen or thawed meat. The K value (freshness estimation index) and ATP of frozen meat did not correlate with the amount of free drip, but the K value showed positive correlation with expressible drip. In the frozen meat with high ATP levels, remarkable contraction in meat during thawing (thaw-rigor) did not occur and in fact there was little drip when the drop in the meat pH was slight during the thawing. These findings clearly show that the control of pH in frozen and thawed meat is a important factor in determining the water-holding properties of frozen skipjack meat.
日本水産學會の論文