PROBLEM TO BE SOLVED: To provide a method for suppressing dark muscles of fish to which so-called high temperature cryopreservation at a temperature zone around -20°C is applied, from browning during preservation and distribution.SOLUTION: The method for suppressing browning dark muscles during freezing and distributing is carried out by rapidly freezing fish meat obtained from a pre-rigor fish and containing the dark muscles in which an ATP remains, at a temperature of -30°C or less.COPYRIGHT: (C)2013,JPO&INPIT【課題】-20℃付近の温度帯いわゆる高温度凍結保存された魚肉血合肉の、保存及び流通中での褐変を抑制する方法を提供する。【解決手段】魚の死後硬直前状態の魚から得られる魚肉であってATPが残存する血合肉を含む該魚肉を、-30℃以下の温度で急速凍結を行い、冷凍保存及び流通中での血合肉の褐変を抑制する。【選択図】図1
