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....
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1990/12/25, Vol.56(12), pp.2113-2118 |
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| container_title | NIPPON SUISAN GAKKAISHI |
| container_volume | 56 |
| creator | Hatae, K. (Ochanomizu Univ., Tokyo (Japan)) Sakamoto, H Shimada, A Matsumoto, M Yamanaka, H Watabe, S |
| description | 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. |
| doi_str_mv | 10.2331/suisan.56.2113 |
| format | Article |
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(Ochanomizu Univ., Tokyo (Japan)) ; Sakamoto, H ; Shimada, A ; Matsumoto, M ; Yamanaka, H ; Watabe, S</creator><creatorcontrib>Hatae, K. (Ochanomizu Univ., Tokyo (Japan)) ; Sakamoto, H ; Shimada, A ; Matsumoto, M ; Yamanaka, H ; Watabe, S</creatorcontrib><description>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.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.56.2113</identifier><identifier>CODEN: NSUGAF</identifier><language>eng ; jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>ADENOSINE TRIPHOSPHATE ; ADENOSINTRIFOSFATO ; CARP ; CARPA ; CARPE ; CHEMICOPHYSICAL PROPERTIES ; CORTE ; CUTTING ; Cyprinus carpio ; DECONGELATION ; DECOUPAGE ; DESCONGELACION ; FROZEN FISH ; LAVADO ; LAVAGE ; MERMA ; MUSCLE ; MUSCLES ; MUSCULOS ; PESCADO CONGELADO ; POISSON CONGELE ; PROPIEDADES FISICO-QUIMICAS ; PROPRIETE PHYSICOCHIMIQUE ; RETRAIT ; SHRINKAGE ; TEXTURA ; TEXTURE ; THAWING ; WASHING</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1990/12/25, Vol.56(12), pp.2113-2118</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>1993 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 1990</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c507t-955efc19cf5de913ae24d185eb4aa84f184222210553e5e0536f69adae9d94503</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4613479$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Hatae, K. 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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. 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(Ochanomizu Univ., Tokyo (Japan))</creatorcontrib><creatorcontrib>Sakamoto, H</creatorcontrib><creatorcontrib>Shimada, A</creatorcontrib><creatorcontrib>Matsumoto, M</creatorcontrib><creatorcontrib>Yamanaka, H</creatorcontrib><creatorcontrib>Watabe, S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hatae, K. (Ochanomizu Univ., Tokyo (Japan))</au><au>Sakamoto, H</au><au>Shimada, A</au><au>Matsumoto, M</au><au>Yamanaka, H</au><au>Watabe, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical properties of "arai [shrunk fresh fish meat]" made by applying of thaw-rigor</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1990</date><risdate>1990</risdate><volume>56</volume><issue>12</issue><spage>2113</spage><epage>2118</epage><pages>2113-2118</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><coden>NSUGAF</coden><abstract>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.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.56.2113</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng ; jpn |
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| source | J-STAGE Free; EZB-FREE-00999 freely available EZB journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | ADENOSINE TRIPHOSPHATE ADENOSINTRIFOSFATO CARP CARPA CARPE CHEMICOPHYSICAL PROPERTIES CORTE CUTTING Cyprinus carpio DECONGELATION DECOUPAGE DESCONGELACION FROZEN FISH LAVADO LAVAGE MERMA MUSCLE MUSCLES MUSCULOS PESCADO CONGELADO POISSON CONGELE PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE RETRAIT SHRINKAGE TEXTURA TEXTURE THAWING WASHING |
| title | Physical properties of "arai [shrunk fresh fish meat]" made by applying of thaw-rigor |
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