IMPROVEMENT EFFECT OF NaCl-CLOTH TREATMENT METHOD ON THE QUALITY OF FROZEN-THAWED TUNA MEAT

摘要

To improve the texture of frozen-thawed tuna meat, NaCl Cloth-Treatment Method was applied. Frozen-thawed tuna meat was wrapped with thin cloth containing 4%NaCl and left at 5°C over night. Significant difference was observed with centrifugal drip and physical properties between the frozen-thawed tuna meat treated with and without this method. The result of sensory evaluation revealed the effect on the taste and texture, especially water-holding capacity and elasticity of the tuna meat. The ionic strength of tuna meat prepared by this method was about I=0.3. It was suggested that the change of the state of myofibrillar protein contributed to improve water-holding-capacity and texture of frozen-thawed tuna meat.