생선회의 육질향상에 관한 연구 -1. 생선회 육질향상에 미치는 저온 브라인 온도의 영향 = Improvement of Sliced Raw Fish Texture ?1. Effect of Cold Brine Temperature on Sliced Raw Fish Texture

다국어 초록 (Multilingual Abstract)

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다국어 초록 (Multilingual Abstract)

To improve the sensory quality of sliced raw fish, the effect of cold brine temperature on the texture properties was investigated. Fishes were immersed in cold brine by various condition and killed instantly by spiking at the head. The onset of rigor-mortis was accelerated by decrease of immersion temperature. 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 ws the highest in samples killed instantly, followed by 0˚C, -5˚C, -10˚C, -12.5˚C, -15˚C and -20˚C in that order. The breaking strength of samples. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values (p<0.05). The lactate content of muscle was increased by the decreased brine temperature, however ATP content decreased. Minimum lactate and maximum ATP content in fish muscle showed at -12.5˚C. Those results demonstrate that optimal temperature for improvement of sliced raw fish quality by cold brine was -12.5˚C.