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Kudoa septempunctata in olive flounder meat was inactivated using 3 distinct freezing methodsliquid freezing for 5 min, air blast freezing at 30℃ for 5 h, and 80℃ for 1 h. The fracture curve of olive flounder meat subjected to liquid freezing resembled that of meat stored at 4℃, indicating that the structure of olive flounder muscle was well preserved. In contrast, air blast freezing induced the disappearance of the fracture point in the fracture curve, indicating that there was deterioration in the meat quality. Liquid freezing preserved the transparency of olive flounder meat to the same degree as that of meat stored at 4°C. However, air blast freezing induced meat cloudiness. These results indicate that liquid freezing can be used for K. septempunctata inactivation without affecting the meat quality.

Inactivation of Kudoa septempunctata in Olive Flounder Meat by Liquid Freezing