| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for keeping tuna freshness by which the temperature of a fish body after captured can be rapidly decreased so as to prevent the following problem in a method of "instant dispatch of alive fish" recently popular as a treatment of tuna after captured: extraordinary "deterioration" in tuna flesh due to denaturation of protein in the muscle of tuna on the condition of high temperature and/or low pH is caused and thereby the price of the tuna goes down. <P>SOLUTION: The method for keeping tuna freshness comprises soaking the tuna caught up from the sea and subjected to the treatment of "instant dispatch of alive fish", in a cold seawater tank, passing pipe-state cooling equipment through the cavity of the tuna through which the spiral cord broken by the treatment of "instant dispatch of alive fish" from the head part to the tail part to cool the fish body while cold sea water is flown to the cooling equipment by a pump so that the fish body is efficiently cooled from both of its inside and outside. The method results in suppressing the price and thereby provides the excellently fresh tuna to consumers. <P>COPYRIGHT: (C)2008,JPO&INPIT |
