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Seasonal variations in the drip rate and toughness of frozen–thawed muscles of the spotted mackerel Scomber australasicus and the Pacific mackerel Scomber japonicus, and the relationship of pH and water content with meat quality

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Abstract

Characteristics such as drip rate and muscle toughness are important for evaluating the quality of the fish to be used in the production of frozen sashimi products. This study aimed to characterize the seasonal changes of quality deterioration in the muscles of the spotted mackerel Scomber australasicus and the Pacific mackerel Scomber japonicus in response to the spawning period. We detected muscle deterioration (high drip rate and softening) and an acidic pH when both species neared their spawning seasons. The drip rate was higher and the muscle was softer in the frozen–thawed muscle of the spotted mackerel than those of the Pacific mackerel. Furthermore, in both species, the drip rate weakly correlated with water content (r = 0.34 and 0.23, respectively) and negatively correlated with pH (r =  −0.60 and −0.59, respectively); the muscle toughness also correlated with muscle pH (r = 0.41 and 0.44, respectively). These data suggest that (1) changes in drip rate and muscle toughness are seasonal, (2) the drip rate increases with an increase in the water content and with an acidic pH, and (3) muscle toughness is influenced by an acidic pH in the frozen–thawed muscles of both species.

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Data availability

The data that support the findings of this study are available from the corresponding author, Hashimoto, upon reasonable request.

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Acknowledgements

This study was conducted based on a collaborative investigation between the Chiba Prefectural Fisheries Research Center and Japan Fisheries Research and Education Agency. The authors wish to express appreciation to Drs. Ikuo Hirono, Hidehiro Kondo, and Emiko Okazaki for their assistance in drafting the manuscript.

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Authors and Affiliations

  1. Chiba Prefectural Fisheries Research Center, 2492 Hiraiso, Chikuramachi, Minamiboso, Chiba, 295-0024, Japan

    Kanako Hashimoto

  2. Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan

    Kanako Hashimoto & Michiaki Yamashita

  3. National Fisheries University, Japan Fisheries Research and Education Agency, 2-7-1 Nagatahonmachi, Shimonoseki, Yamaguchi, 759-6595, Japan

    Michiaki Yamashita

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  1. Kanako Hashimoto
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  2. Michiaki Yamashita
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Correspondence to Kanako Hashimoto.

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Hashimoto, K., Yamashita, M. Seasonal variations in the drip rate and toughness of frozen–thawed muscles of the spotted mackerel Scomber australasicus and the Pacific mackerel Scomber japonicus, and the relationship of pH and water content with meat quality. Fish Sci 89, 263–270 (2023). https://doi.org/10.1007/s12562-023-01669-7

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