METHOD OF PRESERVING A FISH MEAT PRODUCT

摘要

A method of preserving fish is provided, which preserves the cut of fish by preventing microorganism proliferation such as aerobic bacteria and anaerobic bacteria in the packaging material and prevents fish spoilage caused by bacteria when thawed with the packaging material in a refrigerator or at room temperature. Fish is dressed and cut into a V-shape. A blood vessel stretched along the side surface of the fish is thinly sliced and removed from a cut of fish. The cut of fish is packed with packaging material containing oxygen having a vacuum pressure in the range of 80 to 95% of atmospheric pressure, quickly frozen at -60 to -70deg.C and stored at -20 to -60deg.C. The packaging material can contain carbon dioxide and oxygen mixed with nitrogen. The vacuum pressure of the packaging material is in the range of 720 to 700mmHg.