Suppression of fish meat softening by strict control of storage temperature
2007
Andō, Masashi | Mizuochi, Shintaro | Tsukamasa, Yasuyuki | Kawasaki, Ken -Ichi
Changes in meat firmness and structure of cultured yellowtail at several storage temperatures, from -1.5°C to 10°C, were compared. Firmness decreased less at -1.5°C and 10°C than at the other temperatures. During storage at temperatures from -0.5 to 4.0°C, expansion of intercellular space, which indicates weakening of the connecting force between muscle cells, began to increase after 8 h storage, and the ratio of space to the whole area increased by 3.4-4.9 times after 24 h of storage. However, at -1.5°C and 10°C, the increase of intercellular space was suppressed, and the ratio was 2.4-2.6 times, even after 24 h storage. Collagen fibrils connecting muscle cells disintegrated after 24 h storage at all storage temperatures. Conversely, in 10°C storage, the fine structure of muscle, except for collagen fibrils, was maintained better than at other storage temperatures. These findings indicate that -1.5 and 10°C storage could maintain fish-meat quality for longer periods than storage at -0.5, 1.0, or 4.0°C, the normal refrigeration temperature.
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