Ontology type: schema:ScholarlyArticle
2021-09-28
AUTHORSKeisuke Moriya, Akiko Miyazaki, Hiroyuki Kodama, Masahiro Sakamoto, Koji Ebitani
ABSTRACTAchieving high quality levels of frozen chub mackerel Scomber japonicus sashimi products was examined using scientific analysis and sensory evaluation. Frozen fillets stored in ice for different periods before freezing were tested. Biochemical components in frozen fillets changed significantly within 14 h of ice storage. The thawing drip loss, physical properties, and ordinary meat color of thawed fillets stored in ice for ≥ 24 h prior to freezing changed significantly, suggesting quality degradation. Fillets frozen within 14 h of ice storage were as favorable as fillets frozen immediately after sacrificing. The frozen mackerel fillets that were assessed to be preferable had a K value of ≤ 2.8%. More... »
PAGES905-913
http://scigraph.springernature.com/pub.10.1007/s12562-021-01552-3
DOIhttp://dx.doi.org/10.1007/s12562-021-01552-3
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