Japanese Researchers Seek Way To Reduce Stress In Tunaff
12 July 2007
Japan Japanese researchers are looking for ways to reduce stress levels in tuna caught in nearby waters, so they taste better when they hit the plate.
A vigorous fish, tuna tends to thrash wildly when caught, which researchers believe raises its body temperature and leads to whitening of its meat, sharply cutting its flavor and value.
â€People want to eat tuna when it’s as fresh as possible, but once it struggles the freshness goes down,†said Kunihiko Konno, a professor at Hokkaido University who is leading the stress-reduction project.
