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Colour and quality assessment of tuna for sashimi

1997
The colour of tuna is the main criterion for quality assessment of sashimi. In Japan, the general rule is the brighter the red, the better the quality. The colour of fresh meat is due to the occurrence of myoglobin in its different chemical states; in oxidized meat, the predominant chemical state is metmyolgobin. In this study, the main objective is to
Chia, Evelyn G. H., Low, Lai Kim, Mori, Yoshishige +2 more
openaire +1 more source

Visible and near-infrared hyperspectral imaging as an intelligent tool for parasite detection in sashimi

LWT - Food Science and Technology, 2023
Christopher Ference, Sai Xu, Guangjun Qiu +2 more
exaly

Sashimi

Interdisciplinary Studies in Literature and Environment, 2004
openaire +1 more source

The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers’ liking for sliced raw fish (sashimi)

Food Research International, 2022
Jae-Hee Hong, Soohyun Lee
exaly

sashimi, n.

2023
openaire +1 more source

Analysis of Kitchen Knife for SASHIMI

The Proceedings of the Materials and processing conference, 2004
Tatsuya OUCHI, Kenichi KANAZAWA
openaire +1 more source

A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)

Aquaculture, 2020
Qi He
exaly