PRODUCTION OF FROZEN TUNA BY DIRECT DIPPING AND FREEZING WITH CALCIUM CHLORIDE BRINE

摘要

PURPOSE:To obtain frozen tuna having improved meat color without causing meat splitting, by pulling up semifrozen tuna from brine, allowing the tuna to stand at a temperature lower than the freezing point of the tuna for a given time, and refreezing the tuna in brine. CONSTITUTION:A tuna is frozen to a somewhat higher temperature at which meat splitting will not be caused in brine at -45 deg.C, pulled up once therefrom, transferred to an atmosphere at a temperature lower than the freezing point of the tuna (mostly in air), allowed to stand for about 3hr to uniformize the temperature of the surface and central parts of the fish body, and refrozen in brine to give =-40 deg.C temperature at the central part.