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

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 sto...