Freshness Changes during Iced and Partial Freezing Storage of Sashimi

Original Article

Journal of the Korean Home Economics Association 1980;18(4):87-94.

논문편 - 식생활 분야 : 생선회용 어육의 빙장 (氷藏) 및 Partial Freezing 저장중 선도의 (鮮度) 변화

김복자

Freshness Changes during Iced and Partial Freezing Storage of Sashimi

Bok Ja Kim

ABSTRACT

This study was carried out to make a comparison between iced and partial freezing of bastard, yellow tail, poragy, pomfret that were generally used for Sashimi and the results that measured k-value, VB-N, TMA-N were measured and the results are as follows : 1. Regardless of the kinds of fish, freshness is better preserved in partial freezing than in iced storage. 2. In Bastard, Yellow tail When iced its freshness estimation index its K-value rose above 20% after 4 days of storage. When stored partially frozen, its K-value reached 20% after 8 days. 3. Porgy when iced, its K-value reach 20% after 6 days of storage. But when stored partially frozen, its K-value could be prolonged until 9 days with same degree. Porge was preserved for the longest time among the four fishes. 4. Pomfret When iced during 4 days and stored partially frozen during 6 days, their K-value reached about 20% Pomfret was preserved for the shortest time among the four fishes. 5. According to the kinds of fish, the results that measured VB-N, TMA-N, total bacteria have some differences, but the method of partial freezing was superior to iced storage.