Availability of Frozen and Ice Stored Redwing Gurnard as Raw Material for Fish Jelly Products

Abstract

Redwing gurnard was stored at a low temperature, and studied for its characteristics as the raw material of fish jelly products. The following results were obtained.
Gel-forming ability of the fish decreased rapidly to about 50% of original value after 5 days of iced storage. The allowable iced storage period of the fish as the material for fish jelly products was about one week.
Gel-forming abilities of the fish by three kinds of storage conditions were arrenged in the following order: quick freezing, storage at -50°C> slow freezing, storage at -50°C> quick freezing, storage at -25°C> slow freezing, storage at -25°C. The allowable storage periods of the fish as the raw material for fish jelly products were about 5, 4 , 4 , and 1 month, respectively, in above order.
The gel-forming ability correlated significantly with total myofibrillar Ca-ATPase activity and the solubility of myofibrils both in iced and frozen stored fish.