抄録
The authors examined on the killing and storing methods for keeping quality of fish meat using mackerel, Scomber japonicus, dace, Leuciscus haknensis and carp, Cyprinus carpio. The freshness of fish was criticized by the estimation of volatile basic-N, trimethylamine-N, pH and firmness of flesh and by organoleptic tests.
The results obtained are summarized in Tables 1, 2, 3 and 4.
For the killing methods as seen in Tables 1 and 4, it was the best of all that fish were stunned by a blow on the head, decapitated and eviscerated, while the round fish which had been killed by being left alone in the air after catching were always the worst. However, the killing method such as cutting tail and bleeding or stabbing in the medulla of neck was not so good as the authors expected, because of its taking long time till death in the former and its technical difficulty in the latter.
Viewing from the storing conditions employed, the method immersing fish in ice-saline water containing 1% NaC1 and 0.01% butyrated hydroxy anisole was the best of all. Then it was followed by the methods of immersing in ice-saline water containing 1% NaC1 or icewater and of icing with a mixture of 1% NaC1. However the fish solely kept in crushed ice was always the worst.
