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Effect of Cold Brine Immersion Time on Sliced Raw Fish Texture  

SHIM, Kil-Bo (Department of Food Science and Technology, Pukyong National University)
LEE, Gi-Bong (Department of Food Science and Technology, Pukyong National University)
KIM, Tae-Jin (Korea Association of Sliced Raw Fish)
LEE, Keun-Woo (Faculty of Ocean Applied Science and Technology, Kunsan National University)
KIM, Geon-Bae (Faculty of Ocean Applied Science and Technology, Kunsan National University)
LEE, In-Soo (Marketing and Processing Coordination Ministry of Maritime Affairs & Fisheries Division)
CHO, Young-Je (Department of Food Science and Technology, Pukyong National University)
Publication Information
Journal of Fisheries and Marine Sciences Education / v.15, no.1, 2003 , pp. 57-66 More about this Journal
Abstract
The purpose of the present study was to investigate physicochemical changes in olive flounder and korean rockfish muscle subjected to the cold brine, and to find the optimal immersion condition. Effects of various immersion conditions in a sliced raw fish quality were investigated in the rigor index, breaking strength, ATP related compounds, and lactate accumulation in the muscle. The onset of rigor-mortis was accelerated by the increase of immersion time. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by 2.5 min, 5min, 7.5 min, 10 min and 15 min in order. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values. The content of ATP related compounds in olive flounder, korean rockfish were $12.0{\mu}mole/g$ and $8.3{\mu}mole/g$, respectively. However, ATP decreased in the samples immersed in the cold brine. The content of ATP was lower, at the optimal condition and then it was increased. Also, lactates increased, at the optimal condition and then it decreased, in contrast with the ATP. The results suggested that the optimal immersion condition of olive flounder and korean rockfish was at -${12.5}^{\circ}C$ for 5min.
Keywords
Sliced raw fish; Cold brine; Breaking strength; Rigor-index; Lactate; ATP;
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