Effect of Blood Removal and Aging at Low Temperature on Quality of Meat of Matsukawa(Verasper moseri)

Abstract

Aging of fishes which has attracted interests recently, is generally widespread with its pretreatment method, the instant killng and blood removal nerve destruction technique. However, there are very few scientific research reports on its efficacy and safety. Therefore, using the high-grade flatfish barfin flounder, it was treated by the conventional blood removal nerve destruction method and the irrigation type nerve removal blood removal method, without denervation, and aged at 0˚C for month. As a result, the washed semi-dress of fish meat of barfin flounder was bacterially safe. On the other hand, regardless of the blood removal method, inosinic acid disappeared at the end of 1 month of aging, free amino acids did not increase, and a rich umami taste was not confirmed in the sensory test. It was estimated that the time to eat barfin flounder in the same treatment was from the day after the start of aging to the 6^th day.