Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack(Seriola dumerili)muscle  

作　　者：Yusa Nakamura Takanori Sato Kazuhito Oshima Tomoaki Hagiwara Kigen Takahashi 

机构地区：[1]Department of Food Science and Technology,Tokyo University of Marine Science and Technology,Konan 4-5-7,Minato-ku,Tokyo,108-8477,Japan [2]Ideal Brain Co.,Ltd.,Awaji-cho 2-105,Chiyoda-ku,Tokyo,101-0063,Japan

出　　处：《Food Bioscience》2023年第3期3208-3214,共7页食品生物科学（英文）

基　　金：supported by Council for Science,Technology and Innovation(CSTI),Cross-ministerial Strategic Innovation Promotion Program(SIP),“Innovative Technology for Exploration of Deep Sea Resources”(Lead agency:JAMSTEC),from Cabinet Office,Government of Japan;a research grant from Mayekawa Houonkai Foundation(Tokyo,Japan);Japan Society for the Promotion of Science partially supported this study(Grant number:22K13596).

摘　　要：Long-term storage and quality maintenance of fresh fish are tremendously challenging.This study aimed to develop a novel technology for long-term storage and quality improvement of fresh fish by utilizing deep sea and to clarify its detailed mechanisms focusing on protein properties.Thus,deep-sea aging of greater amberjack muscle was performed at depths of 4000 and 6000 m for approximately 4 months.The total viable count of bacteria in the deep-sea-aged samples was significantly suppressed,especially at 6000 m.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that the degradation of myosin heavy chain was accelerated in the deep-sea-aged samples.A significant increase in the content of free amino acids such as aspartic acid and serine,which relates to the enhancement of umami and sweet taste,was also observed in the deep-sea-aged samples.The differential scanning calorimetry(DSC)analysis indicated that protein conformational changes induced by deep-sea high pressure presumably increase the reactivity between protease and substrate in the fish sample,leading to enhanced proteolysis.Therefore,deep-sea aging contributes to improving the safety and quality of greater amberjack muscle during long-term storage.Consequently,this novel technology can be used to achieve the sustainable utilization of marine resources.

关 键 词：Fish aging Fish protein FRESHNESS PROTEOLYSIS SASHIMI UMAMI 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]