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The eŠect of temperature treatment before thawing on the delay of discoloration of frozen skipjack Katsuwonus pelamis meat after thawing was investigated. The NAD hydrolyzing activities of skipjack meat at -6°C and -8°C were 3.66×10-3 mmol/(g min) and 2.78×10-3 mmol/(g min), respectively. After 24 h temperature treatment at -6°C and -8°C, NAD concentrations of the meat decreased by up to 3.8 and 5.2, respectively. After 1-day storage at 5°C, pH of the untreated meat reached around 5.6; however, that of the samples treated at -6°C and -8°C was around 6.3. After 1-day storage at 5°C, metmyoglobin concentrations of meats treated at either temperature with vacuum packaging did not increase; however, those of untreated meat and meats treated at the same temperatures with air packaging increased signiˆcantly.

Study on the delay of discoloration of frozen skipjack <i>Katsuwonus pelamis</i> meat