METHOD FOR SUPPLYING SASHIMI OF SERIOLA, METHOD FOR SUPPRESSING DISCOLORATION OF DARK-COLORED MEAT OF SERIOLA FISH MEAT AFTER FREEZING STORING AND THAWING, AND FILLET WITH SKIN FOR SASHIMI OF SERIOLA

摘要

PROBLEM TO BE SOLVED: To provide a method for supplying sashimi of Seriola capable suppressing discoloration of dark-colored meat as much as possible without using carbon monoxide, a method for suppressing discoloration of the dark-colored meat of Seriola fish meat after freezing storing and thawing and fillet with skin for sashimi of Seriola.;SOLUTION: There is provided a method for supplying sashimi of Seriola by using a cold chain at -30 to -20°C, a) landing fish is killed, blood flown and cooled to 10°C or less, b) cooled fish is cut to 3 or 2 to be fillet with skin, c) the fillet is frozen at a temperature of -30°C or less while keeping the skin within 3 hours after killing, d) the frozen fillet is packaged with a film, e) the fillet is transported by a cold chain of -30 to -20°C, f) the fillet is thawed under a condition of -1 to 5°C 1 to 24 hours before use and g) skin of the fillet is peeled when it is used and a fence for sashimi is cut off.;SELECTED DRAWING: Figure 4;COPYRIGHT: (C)2017,JPO&INPIT