Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super‐chilled storage
Masashi Ando,
Hayato Kubo,
Wen Jye Mok
et al.
Abstract:BackgroundThe 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 o… Show more
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