Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods.
Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods.
复制标题
不同宰杀方法制备的养殖鰤鱼肉冷藏过程中质构的变化。
DOI：
10.2331/suisan.56.1673
复制
发表时间：
1990
影响因子：
0.4
通讯作者：
Junko Ninomiya
中科院分区：
文献类型：
--
作者：
H. Oka;K. Ohno;Junko Ninomiya
养殖黄尾鱼的死亡方法有三种：（1）刺刺脊髓球，（2）浸在冷海水中，（3）让它们在空气中死亡。死亡后，立即将鱼储存在5°C下。以恒定的时间间隔测量鱼肉的僵硬指数、ATP及其相关化合物和硬度，以检查圆鱼中的僵硬现象与鱼肉硬度之间的关系。分别于10h、6h和2h观察到（1）、（2）和（3）法所杀的鱼完全僵直。圆鱼的外部硬度和背肉的硬度之间没有相关性。肉的硬度在刚死亡时达到最高值，在贮藏过程中没有增加。由于被刺的鱼在死亡后保持肉的硬度最长，这种方法被认为是提供高质地质量生鱼片的最有效方法。
Cultured yellowtails were killed by the following three different methods; (1) stabbing the spinal bulb, (2) dipping in cold sea water and (3) letting them to die in the air. Immediately after death, the fish were stored at 5°C. Rigor index, ATP and its relative compounds, and hardness of the fish meat were measured at constant time interval to examine the relationship between the rigor phenomenon in the round fish and the hardness of the fish meat. The full rigor mortis was observed after 10h, 6h and 2h for the fish killed by the (1), (2) and (3), methods respectively. No correlation was observed between the external hardness of the round fish and the hardness of the dorsal meat. The hardness of meat showed the highest value just after death and did not increase during storage. As the stabbed fish maintained the hardness of meat longest after death, this method was found to be the most effective to offer high textural quality sashimi.