Abstract
AbstractBackgroundThe Japanese icefish (Salangichthys microdon) is a valuable food resource in Japan; however, its freshness rapidly diminishes during transport and cold storage. In this study, the freshness change during chilled (5°C) and super‐chilled (−1 and −2°C) of S. microdon samples collected from Kasumigaura lake in October and December was assessed by observing their surface structure and determining their drip loss, K values, and free amino acid content.ResultsThe results revealed that more wrinkles formed on the surface of S. microdon samples with increasing storage time. More drip loss occurred in fall than in winter. Higher K values and increased degradation of muscle proteins were observed in winter. Moreover, their free amino acid content increased with storage time at all temperatures.ConclusionThis study suggested that seasonal differences and storage temperature should be considered in selecting the appropriate fishing, handling, and storage methods to maintain the freshness and quality of S. microdon.
Published Version
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