Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Improvement of Sliced Raw Fish Texture 1 Effect of Cold Brine Temperature on Sliced Raw Fish Texture

생선회의 육질향상에 관한 연구 1. 생선회 육질향상에 미치는 저온 브라인 온도의 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) ;
  • CHO Young Je (Department of Food Science and Technology, Pukyong National University)
  • Published : 2003.04.01
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Abstract

To improve the sensory quality of sliced raw fish, the effect of cold brine temperature on the texture properties was investigated. Fishes were immersed in cold brine by various condition and killed instantly by spiking at the head. The onset of rigor-mortis was accelerated by decrease of immersion temperature. 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 $0^{\circ}C,\;-5^{\circ}C,\;-10^{\circ}C,\;-12.5^{\circ}C,\;-15^{\circ}C\;and\;-20^{\circ}C$ in that order. The breaking strength of samples immersed in the cold brine increased slowly but did not increase through all the conditions in the samples. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values (p<0.05). The lactate content of muscle was increased by the decreased brine temperature, however ATP content decreased. Minimum lactate and maximum ATP content in fish muscle showed at $-12.5^{\circ}C$. Those results demonstrate that optimal temperature for improvement of sliced raw fish quality by cold brine was $-12.5^{\circ}C.$

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References

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