| 摘要 |
It is intended to provide tuna meat showing a high freshness comparable to fresh raw tuna meat even in case of thawing after preserving over a long time. A process for producing highly fresh frozen tuna meat characterized by comprising selecting alive fish from among tuna fish immediately after catching sacrificing and bleeding the alive fish ceasing the vital reactions by grinding medulla and marrow immediately removing bowel, gills, fins, tail, head and bones from the fish while sufficiently bleeding to thereby process the fish into dresses, loins, fillets or blocks freezing the fish meat at an ultra-low temperature so as to lower the temperature of the whole meat to the eutectic point or lower about -60°C within 10 hours, preferably within 8 hours and preserving the meat while maintaining at the eutectic point or lower. Highly fresh frozen tuna meat characterized in that the meat has been preserved at a center temperature of -50°C or lower so as to prevent the meat from denaturation and, after thawing, rigor mortis is induced. |
