抄録
Traditional Japanese cuisine was added to UNESCO's intangible cultural heritage list in 2013. Japanese cuisine has spread throughout the world. Seafood is one of the main Japanese foods. The export volume of marine products from Japan has increased year by year. As the special feature of Japanese seafood cuisine is “eating raw,” such as sashimi and sushi, the evaluation and control of the quality of raw fish is very important. The practical evaluation standards and methods of controlling the quality of raw fish such as sashimi are, however, not yet established globally. In this paper, I introduce research on utilization of freshness index K-value and the suppression effect of ATP on freeze denaturation of fish myofibrillar protein and myoglobin. K-value is an excellent scientific index for freshness of fish.
