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- Title
Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing.
- Authors
Hiraoka, Yoshinobu; Ohsaka, Eri; Narita, Kimiyoshi; Yamabe, Kimiko; Seki, Nobuo
- Abstract
The aim of this study was to develop a practical preventive method for color deterioration of sliced or filleted yellowtail muscle, especially of dark muscle, during frozen storage and post thawing. When the sliced meats were packaged in a vacuum with low oxygen permeable flexible films and then stored frozen below -40°C, no significant discoloration or browning of dark muscle was observed for 9 months or more. For higher temperature storage at -20°C or -30°C, nitrogen gas substituted packaging was a useful practical method for storing sliced meats for 6 weeks. In order to prevent color deterioration of sliced meats after thawing and subsequent storage at 0°C, the efficacy of materials of packaging was investigated. The most desirable result was obtained by using a film with oxygen permeability of 50-90 cm³/m² per 24 h.
- Subjects
YELLOWTAIL; FISHES; PACKAGING; NITROGEN; FISHERIES; FISHERY products; FISH industry
- Publication
Fisheries Science, 2004, Vol 70, Issue 6, p1130
- ISSN
0919-9268
- Publication type
Article
- DOI
10.1111/j.1444-2906.2004.00914.x