解凍中のカツオ肉の色変とその防止

概要

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The discoloration of meat from frozen skipjack (about 3kg) during thawing in water or air at different temperatures (2, 10 and 20°C) was examined. The thaw-ing rate of frozen skipjack in water was several times faster than that in air at the same temperature, and the change in meat color was very slight when thawed in water at 10 and 20°C, but rather marked when thawed in air at 2 and 20°C for 56 and l2hr respectively. Seven kinds of packaging materials with different oxygen permeabilities were used to determine the effect on the discoloration of frozen skipjack meat during storage. The meat, when vacuum-packed in cellophane-polyethylene-aluminum-polyethylene laminate, polyester-eval-polyethylene laminate, nylon-saran-polyethylene laminate, or cellophane-polyethylene laminate, satisfactorily retained its red color during 2 days' storage at 2°C. However, the meat vacuum-packed in nylon-poly-ethylene laminate or polyester-polyethylene laminate, both of which have higher oxygen permeability, was discolored faster, and the meat air-packed in polyethylene film much faster, during storage under the same conditions as above.
日本水産學會の論文