Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
권호 표지

Effect of Cold Brine Immersion Time on Sliced Raw Fish Texture

생선회의 육질향상에 미치는 저온 브라인 침지시간의 영향

  • SHIM, Kil-Bo (Department of Food Science and Technology, Pukyong National University) ;
  • LEE, Gi-Bong (Department of Food Science and Technology, Pukyong National University) ;
  • KIM, Tae-Jin (Korea Association of Sliced Raw Fish) ;
  • LEE, Keun-Woo (Faculty of Ocean Applied Science and Technology, Kunsan National University) ;
  • KIM, Geon-Bae (Faculty of Ocean Applied Science and Technology, Kunsan National University) ;
  • LEE, In-Soo (Marketing and Processing Coordination Ministry of Maritime Affairs & Fisheries Division) ;
  • CHO, Young-Je (Department of Food Science and Technology, Pukyong National University)
  • 심길보 (부경대학교 식품생명공학부) ;
  • 이기봉 (부경대학교 식품생명공학부) ;
  • 김태진 ((사)한국생선회협회) ;
  • 이근우 (군산대학교 해양응용공학부) ;
  • 김건배 (군산대학교 해양응용공학부) ;
  • 이인수 (해양수산부유통가공과) ;
  • 조영제 (부경대학교 식품생명공학부)
  • Received : 2003.04.07
  • Accepted : 2003.06.24
  • Published : 2003.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of the present study was to investigate physicochemical changes in olive flounder and korean rockfish muscle subjected to the cold brine, and to find the optimal immersion condition. Effects of various immersion conditions in a sliced raw fish quality were investigated in the rigor index, breaking strength, ATP related compounds, and lactate accumulation in the muscle. The onset of rigor-mortis was accelerated by the increase of immersion time. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by 2.5 min, 5min, 7.5 min, 10 min and 15 min in order. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values. The content of ATP related compounds in olive flounder, korean rockfish were $12.0{\mu}mole/g$ and $8.3{\mu}mole/g$, respectively. However, ATP decreased in the samples immersed in the cold brine. The content of ATP was lower, at the optimal condition and then it was increased. Also, lactates increased, at the optimal condition and then it decreased, in contrast with the ATP. The results suggested that the optimal immersion condition of olive flounder and korean rockfish was at -${12.5}^{\circ}C$ for 5min.

Keywords

References

  1. Ando, M., H. Toyohara, Y. Shimizu and M. Sakaguchi, Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis, Nippon Suisan Gakkaishi, 57, 1165-1169, 1991
  2. Ando, M., H. Toyohara and M. Sakaguchi, Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue, Nippon Suisan Gakkaishi, 58, pp. 567-570, 1992a
  3. Ando, M., H. Toyohara and M. Sakaguchi, Three-dimensional structure of collagen fibrillar network of pericellular connective tissue in association with firmness of fish muscle, Nippon Suisan Gakkaishi, 58, pp. 1361-1364, 1992b
  4. Baker, S.B. and W.H. Summerson, The Calorimetric determination of lactic acid in biological material, J. Biol. Chem., 138, pp. 538-542, 1941
  5. Bito, M. K. Yamada, Y. Mikumo and K. Amano, Studies on the rigor mortis of fish 1. Difference in the mode of rigor mortis among some varieties of fish by modified Cutting's method, Bull. Tokai Reg. Fish. Res. Lab., 109, 89(in Japanese), 1983
  6. Cho, Y.J, K.W. Lee. Early Changes after Death of Plaice, Paralichthys olivaceus Muscle 5. Effect of storage temperature on morphological changes of myofibrils and histological changes of muscle, Bull. Kor. Fish. Soc., 27, 114-120(in Korean), 1994
  7. Cho, Y.J., N.G. Lee and H.M. Yang, Effects of electrical stimulation on physicochemical and rheological properties of plaice, Paralichthys olivaceus muscle at early period after death, Bull. Kor. Fish. Soc. 28, pp. 23-30(in Korean), 1995
  8. Cho, Y.J., M.S. Cho., S.M. Kim and Y.J. Choi, Effect of anesthesia killing and non-bleeding on physicochemical properties of plaice, Paralichthys olivaceus muscle at early period after death, J. Kor. Fish. Soc., 30. pp. 589-594(in Korean), 1997
  9. Iwamoto, M., H. Yamanaka, S. Watabe and K. Hashimoto, Effects of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle, J. Food Sci., 52, pp. 1514-1517, 1987 https://doi.org/10.1111/j.1365-2621.1987.tb05867.x
  10. Kim, T.J. Effect of electrical stimulation on physicochemical properties of muscle protein from plaice, Pukyong National Univ. Ph. D. Thesis, 1998
  11. Kim T.J., Y.J. Choi, D.S. Kim and Y.J. Cho, Effects of electrical stimulation on the biochemical properties of plaice, Paralichthys olivaceus, sarcoplasmic reticulum and myofibrils, J. Kor. Fish. Soc., 31. pp. 545-552(in Korean), 1998
  12. Song, J.H. A study on the actual condition of import for a japanese fresh and live fish, J. of Fish. Business Adminstration, 33, pp. 153-167(in Korean), 2002
  13. Shim, K.B., K.B. Lee, T.J. Kim and Y.J. Cho, Improvement of sliced raw fish texture 1. Effect of cold brine temperature on sliced raw fish texture, J. Kor. Fish. Soc., 36. pp. 69-73(in Korean), 2003
  14. Tachibana, K., T. Doi, M. Tsuchimoto, T. Misima, M. Ogura, K. Matsukiyo and M. Yasuda, The effects of swimming exercise on flesh texture of cultured red sea-bream, Nippon Suisan Gakkaishi, 54, pp. 677-681, 1988
  15. Watabe, S., M. Kamal and K. Hashimoto, Postmortem changes in ATP, creatine phosphate and lactate in sardine muscle, J. Food Sci., 56, pp. 151-153, 1991 https://doi.org/10.1111/j.1365-2621.1991.tb07998.x
  16. Whiting, R. C., E. D. Strange, A. J. Miller, R. C. Benedict, S. M. Mozersky and C. E. Swiift, Effect of electrical stimulation on the functional properties of lamb muscle, J. Food Sci., 46, pp. 484-490, 1981 https://doi.org/10.1111/j.1365-2621.1981.tb04891.x
  17. 山本啓一, 丸山工作, 筋收縮の制御. 筋肉, 105-120, 1988
  18. 豊原治彦, 魚類における死後硬直の生化學と應用上の諸問題, 魚類の死後硬直(山中英明 編), 水 産學シリ-ス 86, 恒星社厚生閣, 東京, 42, 1991
  19. 한국수산회, 수산연감, 삼신인쇄, pp. 117-125, 2003