凍結まいわし，まさば及びさんまの品質におよぼす貯蔵温度の影響

抄録

The three Japanese coastal fish species, sardine (Sardinops melanosticta), mackerel (Scomber japonicus) and saury (Cololabis saira) was frozen under commercial condition and stored at -18, -23, -30 and -40°C for 12 months. During frozen storage the quality was measured by determining the K value (freshness index), peroxide value (POV) of fat, a mount of free drip, water-holding capacity of muscle, weight ratio of cooking loss, histological feature of frozen and thawed muscle, and organoleptic test at regular intervals (each 2 months). Storage life of frozen sardine was 6 months at -18°C and 12 months at below -23°C. On frozen mackerel it was 6 months at -18°C. 8 months at -23°C and 12 months at below -30°C. On saury it was 6 months at 18°C and 12 months at below -23°C.