Presentation Information
[2Mp11]Study of long-term aging of sturgeon meat utilizing snow storage “Yukimuro”
*Yasuaki ENOKI1, Keita YAMAKI1, Akihito OHTAKI2, Shinobu FUJIMURA2 (1. Plantform Inc., 2. Fac. Agr., Niigata Univ.)
Keywords:
sturgeon,Yukimuro,aging,free amino acids
[Purpose] This study aimed to promote the effective utilization of sturgeon meat by preparing cured ham aged in a snow storage room ("Yukimuro") and evaluating its quality.
[Methods] Fillets obtained from adult sterlet sturgeon were subjected to salting, followed by dehydration using a dehydration sheet. The fillets were then wrapped in a drip-absorbing sheet, vacuum-packaged, and subsequently aged under two storage conditions: Yukimuro and refrigerator. Aging was conducted for 0, 14, and 28 days. Following the aging period, assessments were conducted for viable bacterial counts, volatile basic nitrogen (VBN), textural properties, and free amino acid composition.
[Results] Both viable bacterial counts and VBN showed favorable results in the Yukimuro-aged group. Textural analysis revealed that aging duration had a significant impact, with the lowest hardness observed at day 14. Free amino acids increased progressively with aging; notably, glutamic acid, a key umami component, exhibited approximately a fourfold increase by day 28 under both storage conditions. These findings suggest that Yukimuro aging can effectively enhance the palatability of sturgeon meat while preserving its freshness.
[Methods] Fillets obtained from adult sterlet sturgeon were subjected to salting, followed by dehydration using a dehydration sheet. The fillets were then wrapped in a drip-absorbing sheet, vacuum-packaged, and subsequently aged under two storage conditions: Yukimuro and refrigerator. Aging was conducted for 0, 14, and 28 days. Following the aging period, assessments were conducted for viable bacterial counts, volatile basic nitrogen (VBN), textural properties, and free amino acid composition.
[Results] Both viable bacterial counts and VBN showed favorable results in the Yukimuro-aged group. Textural analysis revealed that aging duration had a significant impact, with the lowest hardness observed at day 14. Free amino acids increased progressively with aging; notably, glutamic acid, a key umami component, exhibited approximately a fourfold increase by day 28 under both storage conditions. These findings suggest that Yukimuro aging can effectively enhance the palatability of sturgeon meat while preserving its freshness.
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