NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
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Properties of muscle protein of freeze-thawed olive flounder containing a high concentration of ATP when being frozen
YUMI OGATARIHO IWANEIKUO KIMURA
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2018 Volume 84 Issue 5 Pages 835-842

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Abstract

 In 2011, a food-borne disease caused by a myxosporan parasite, Kudoa septempunctata, of olive flounder was reported. Although freezing treatment for inactivating the parasite was proposed, there are reports that the meat quality of olive flounder is considerably reduced by such freezing treatment. In this study, we examined the suppressive function of ATP on denaturation of muscle protein and investigated the procedure for freeze-thawing olive flounder for consumption of high-quality raw fish as sashimi. Freeze-thawed meat which had been frozen while containing a high concentration of ATP immediately after instantaneous killing and then thawed slowly showed high quality for sashimi and the properties of myofibrillar protein were largely maintained. A method for measuring the metmyoglobin ratio in dark muscle of olive flounder was also developed. It was shown that autoxidation of oxymyoglobin in frozen meat of olive flounder containing a high concentration of ATP was suppressed.

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© 2018 by The Japanese Society of Fisheries Science
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