Optimization of the Freezing Conditions on Mackerel and Amberfish for Manufacturing Minced Fish

Abstract

Optimal freezing, frozen storage and thawing conditions in preserving mackerel and amberfish for producing minced fish products were investigated. Based on assessments of extractability of 0.6M KCl‐soluble proteins and actomyosin, Ca‐ATPase activity of actomyosin, and gel‐forming ability of kamaboko (kind of minced fish meat product), semi‐dressed, dressed, and filleted samples showed stable and good quality of gel‐forming ability during 3 months storage at −20°C. Optimal ultimate freezing temperatures of mackerel and amberfish were −20°C and between −30°C and −40°C, respectively. The optimal storage temperatures for mackerel and amberfish were −20°C and −40°C, respectively. Appropriate thawing methods for frozen mackerel were microwave and 20°C running water defrosting, while those for frozen amberfish were microwave, 20°C running water, and room temperature defrosting.