Abstract
A change in hardness of sailfish meat cured in Miso (soybean paste) was investigated. Fish meat was cured in Miso, mixtures of Miso and Sake (9 : 1, 8 : 2) and Miso with 3 % of ethyl alcohol and stored for 28 days at 4°C. Fish meat was taken out after definite periods and submitted to sensory tests (after being cooked) and hardness tests. Results of sensory tests showed that fish meats cured in mixtures of Miso and Sake were preferred to the other two. Fish meats cured for 1, 2 and 7 days were preferred to those cured for 14 and 21 days. Hardness of the cooked fish meat determined by texturometer increased till the 7th day and then decreased until the 28th day. The weight of fish meat decreased after 2 days of preservation and then increased gradually until the 28th day. The water contents of Miso and fish meat reached equilibrium in about 2 days and then no change was found until the 28th day. Since the amounts of sodium chloride and reducing sugar in fish meat increased in proportion to curing time, and the weights and water contents of fish meat and Miso changed by curing, it was found that fish meat dehydrated during the first 2 days and then Miso and water were absorbed into fish meat. It was assumed that the changes in hardness of fish meat were caused by the decrease of water content, by the effects of sodium chloride and other components in Miso as well as by the changes of water holding capacity.
