Nippon Suisan Gakkaishi 73 (3), 470-477 (2007)

Application of ohmic heating for improving the quality of salted-dried salmon

HISASHI MATSUBARA,1a* JUNYA TANAKA,2 SEIICHI NARITA3 AND NOBUO SEKI4b

1Aomori Prefectural Local Foods Research Center, Hachinohe, Aomori 031-0831, 2Ajigasawa Fisheries Office, Nishitugaru, Aomori 038-2731, 3Shimokita Brand Research and Development Center, Mutsu, Aomori 039-4401, 4Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan

To improve the quality of salted-dried meat from mature male salmon, ohmic heating was additionally applied to a traditional manufacturing process. The optimum ohmic heating at 45℃ for 5 min, which was carried out before salting, markedly decreased the texture attributes of hardness and cohesiveness of salted-dried salmon. Furthermore, it turned the salted-dried meat fragile. It was observed that myotomal blocks arranged in salted-dried salmon muscle were detached at the regions of connective tissue when ohmically heated. Although the ohmic heating significantly decreased the amount of salt-soluble protein, the solubility of water-soluble protein still remained. These data suggested that the acceptability of salted-dried salmon could be substantially improved. SDS-PAGE indicated that salmon meat autolysis hardly occurred during the manufacturing process. The same beneficial effects of the ohmic heating on the quality of salted-dried salmon were observed when a number of meat slices were ohmically heated in a carrier solution containing 0.5% NaCl for practical use.


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