Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing

Abstract

The aim of this study was to develop a practical preventive method for color deterioration of sliced or filleted yellowtail muscle, especially of dark muscle, during frozen storage and post thawing. When the sliced meats were packaged in a vacuum with low oxygen permeable flexible films and then stored frozen below -40°C, no significant discoloration or browning of dark muscle was observed for 9 months or more. For higher temperature storage at -20°C or -30°C, nitrogen gas substituted packaging was a useful practical method for storing sliced meats for 6 weeks. In order to prevent color deterioration of sliced meats after thawing and subsequent storage at 0°C, the efficacy of materials of packaging was investigated. The most desirable result was obtained by using a film with oxygen permeability of 50-90 cm³/m² per 24 h.