Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water

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ABSTRACT“Arai” (washing) is a traditional cooking method of fish preparation in Japan. Carp muscle slices were washed in water (49°C for 15 sec, or 0°C for 10 min), and examined for physical and biochemical changes. At 49°C, rigor‐mortis was accelerated, resulting in a marked decrease of muscle slice thickness. ATP degradation proceeded faster at 49°C than at 0°C. Arai treatment at 49°C increased myofibrillar Mg2+ ‐ AT‐Pase activity 8‐9 times in the absence of Ca2+, but did not affect activity in the presence of Ca2+ as much, giving only a 1.2 times increase.