Temperature conditions for the frozen storage of representative marine products in Japan

Abstract

Abstract Four representative seafoods in Japan were examined for quality changes during frozen storage up to 1 year, and reasonable temperature conditions for their frozen storage were determined. Tuna meat was stored at ‐20 ∼ ‐80°C for 1 year and its quality changes were followed by using parameters such as the metmyoglobin to total myoglobin ratio, water‐holding capacity, and pH. Ikura, a salted product of salmon eggs, was stored frozen. Quality changes were followed by using the following parameters: toughness of the egg membrane, carotenoid content, and TBA value. Surimi, meat paste from Alaska pollack, was kept frozen, and the quality changes were followed by analyzing protein composition, SDS‐gel electrophoretic and ultracentrifugal patterns, and the gel strength of kamaboko processed therefrom. Finally, prawn was stored frozen. At selected time intervals, the meat was analyzed for changes in water‐holding capacity, pH, tyrosine content, protein composition, and SDS‐gel electrophoretic pattern. From...