Influence of ice storage period before freezing on quality of frozen chub mackerel Scomber japonicus fillets and considerations regarding high-quality frozen sashimi products

Achieving high quality levels of frozen chub mackerel Scomber japonicus sashimi products was examined using scientific analysis and sensory evaluation. Frozen fillets stored in ice for different periods before freezing were tested. Biochemical components in frozen fillets changed significantly within 14 h of ice storage. The thawing drip loss, physical properties, and ordinary meat color of thawed fillets stored in ice for >= 24 h prior to freezing changed significantly, suggesting quality degradation. Fillets frozen within 14 h of ice storage were as favorable as fillets frozen immediately after sacrificing. The frozen mackerel fillets that were assessed to be preferable had a K value of <= 2.8%.