100 MHz 電磁波で急速解凍したヒラメの組織観察と品質評価

Translated title of the contribution: Tissue observation and quality evaluation of olive flounder thawed by 100 MHz electromagnetic radiation

Minoru Sato, The Late Kouichi Watanabe, Akiko Yamauchi, Toshiyasu Yamaguchi, Toshiki Nakano, Yoshihiro Ochiai, Satoshi Katayama, Yukari Niwa, Yusuke Yamada

Research output: Contribution to journalArticlepeer-review

Abstract

Slowly-frozen and quickly-frozen olive flounder were each slowly thawed and quickly thawed using 100 MHz electromagnetic wave thawing (``smart thawing'') to observe the eŠects on tissues and to compare the performance of the diŠerent treatments. Many large spaces caused by ice crystals were observed in the muscle of slowly-frozen and slowly-thawed olive flounder, and a large amount of dripping and low stress-strain curve were observed. In contrast, the structure of the quickly-frozen and quickly-thawed olive flounder was dense, had little dripping, and showed a high stress-strain curve, similar to raw olive flounder muscle. From other frozen and thawed flounder data, it was considered that freezing aŠects drip formation and the stress at the beginning of biting, and thawing aŠects the chewy texture. This thawing technology will advance the supply of sashimi products that are free of infective parasites.

Translated title of the contributionTissue observation and quality evaluation of olive flounder thawed by 100 MHz electromagnetic radiation
Original languageJapanese
Pages (from-to)275-280
Number of pages6
JournalNippon Suisan Gakkaishi (Japanese Edition)
Volume87
Issue number3
DOIs
Publication statusPublished - 2021 May 15

ASJC Scopus subject areas

  • Aquatic Science

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