PROBLEM TO BE SOLVED: To provide a method for preserving and treating round tuna, by which round tuna is provided with preservation and sterilization effect while being kept in a substantially eatable raw state, deterioration and denaturation of each component in tuna meat are sufficiently controlled even at a freezing temperature of -18°C, qualities are maintained during freezing and transportation for distribution and the color of the meat changes in the same way as that of nontreated tuna meat after thawing.;SOLUTION: A blood coagulation preventing solution is firstly supplied from a main artery of a live tuna or tuna immediately after death before formation of thrombus and blood is drained out from the main artery of the tuna. Then a treatment solution comprising a CO gas-containing smoke generated by fumigating a fumigation material is supplied from the main artery to perfuse the solution through the blood of the whole tuna. The residual CO concentration in the tuna meat is adjusted to 1,100-2,400 μg/kg by regulating the CO concentration and the supplied amount of the treatment solution to be supplied to the tuna.;COPYRIGHT: (C)2004,JPO
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