Preventive method of color deterioration of yellowtail [Seriola quinqueradiata] dark muscle during frozen storage and post thawing

• Published in: Fisheries science Vol. 70; no. 6; pp. 1130 - 1136
• Main Authors: Hiraoka, Y. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Ohsaka, E, Narita, K, Yamabe, K, Seki, N
• Format: Journal Article
• Language: English
• Published: Melbourne, Australia Blackwell Science Pty 01.12.2004; Springer Nature B.V
• Subjects: BROWNING; color deterioration; dark muscle; Discoloration; fish meat; Fisheries; Food safety; Food service; FROZEN STORAGE; GAS PACKAGING; High temperature; Marine; meat color; MUSCLES; Packaging; SERIOLA; Temperature; THAWING; yellowtail
• ISSN: 0919-9268; 1444-2906
• DOI: 10.1111/j.1444-2906.2004.00914.x

The aim of this study was to develop a practical preventive method for color deterioration of sliced or filleted yellowtail muscle, especially of dark muscle, during frozen storage and post thawing. When the sliced meats were packaged in a vacuum with low oxygen permeable flexible films and then stored frozen below -40 deg C, no significant discoloration or browning of dark muscle was observed for 9 months or more. For higher temperature storage at ?20 deg C or ?30 deg C, nitrogen gas substituted packaging was a useful practical method for storing sliced meats for 6 weeks. In order to prevent color deterioration of sliced meats after thawing and subsequent storage at 0 deg C, the efficacy of materials of packaging was investigated. The most desirable result was obtained by using a film with oxygen permeability of 50?90 cubic cm/square m per 24 h.