INCREASING FRESHNESS OF FRESH FISH USING HIGH PRESSURE SYSTEM AND PROCESSED FRESH FISH PRODUCED THEREBY

摘要

The present invention relates to a freshness maintaining method of fresh fish using a high pressure processing system and processed fresh fish produced by the method, and more specifically, to: a method of reducing bacteria from the fresh fish, extending the storage period of the fresh fish, and maintaining the texture of the fresh fish by processing a raw material at 10-25C, in 25-300 MPa, for 2-40 minutes for 1-2 times using high pressure; and the processed fresh fish produced by the method. [Reference numerals] (AA) Raw material; (BB) Washing; (CC) Cutting treatment for twice to 3 times; (DD) Individual immersion in a film filled with 1-1.5 L of immersion water; (EE) Sealing; (FF) Primary high-pressure processing (100 MPa, 20 minutes, 25째C); (GG) Dehydration for 30 minutes; (HH) Individual vacuum packaging; (II) Second high-pressure processing (100 MPa, 20 minutes, 25째C); (JJ) Sample; (KK) Natural antimicrobial agent, Bamboo salt