The influence of storage period before freezing on the sensory quality of fish meat.

摘要

In this study, the effect of different waiting period (0 h, 12 h, 24 h, 48 h) between the killing and thefreezing of the horse mackerels (Trachurus japonicus) was investigated. Samples were stored at 4℃. Twoexperiments were carried out. One is sensory evaluation, other is the measurement of maximum force. Insensory evaluation, we compared the samples that frozen just after the killing (0 h) and that frozen after 2days after killing (48 h). As a result, we found almost no difference in the sensory factors such as taste andsmell. But we confirmed significant difference in firmness which was showed to be higher in the samplefrozen after 0 h than that frozen after 48 h. Therefore, we measured maximum force in indentation tests ofhorse mackerel. We presumed maximum force decrease with elongating postmortem time, but we had notseen such changes. However, stress-strain curves showed different trend. Thus, it was found the texture offish meat could not be evaluated by measurement of maximum force in this study.