Culinary “arai” was prepared by washing the dorsal muscle of sea bass in water at 0°C for 5 min,18°C for 3 min and 49°C for 20 sec. The changes in content of ATP and its related compounds, glycogen and glycolytic metabolites were examined in “arai” of sea bass, together with the organoleptic ratings. The results obtained were as follows.
1. “Arai”prepared at 49°C shrank strongly, and ATP decreased and IMP increased remarkably.
2. After “arai” treatment glycogen was decomposed and fructose-1,6-diphosphate increased. Lactate was produced in large amounts in “arai”at 49°C; strong contraction energy is mainly due to the large amounts of ATP supplied through the rapid glycolysis.
3. The most suitable temperature for “arai” of sea bass was 46°C to 47°C.
4. The addition of calcium ion accelerated the decomposition of ATP and the formation of IMP.
