Physical properties of "arai [shrunk fresh fish meat]" made by applying of thaw-rigor

Slices of carp muscle were frozen at -20°C and were made into “arai” by thawing method in four different ways, that is, they were (1) left at 4°C for 60min followed by washing in 18°C water for 3min, (2) left at 20°C for 30min, (3) washed in 18°C water for 3min, and (4) washed in 49°C water for 20s. The physical property of these “arai” was determined by cluster analysis and principle component analysis of seven items of measurement. The physical property of sample (1) changed a little and resembled that of a raw sample. Samples of the (2), (3), and (4) resembled each other in physical property and their properties were almost the same as that of “arai” made by the traditional method reported previously. Only minute amounts of ATP remained in all of the samples after thawing. Although the sample (1) was not judged suitable for the preparation of an “arai” dish, samples (2), (3), and (4) were judged to be satisfactory, and there was no difference among the three samples.