マイクロ波デハイドロフリージングによる凍結魚肉組織の解凍特性

抄録

Dehydro-freezing method with the microwave vacuum drying has been applied to fish tissues in order to reduce cell damages caused by the formation of large ice crystals during freezing. This paper focused on the recovered muscle after thawing, and also investigated the effects of thawing rates on the quality of the tissues. We used two kinds of fish species; i.e., mackerel and sea bream. As for the mackerels, the slow thawing was effective for the re-absorption of water into the tissues, and showed the less drip loss than that by the rapid thawing. Although the sea breams had some damages caused by re-crystallization during the slow thawing, it was found that the damages could be reduced by pre-dehydration. Since the moisture content is different depending on fish species, the best dehydro-freezing needs to understand the moisture transports in the tissues during thawing.