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Is the quality of sushi ruined by freezing raw fish and squid? A randomized double-blind trial with sensory evaluation using discrimination testing

OPEN Clinical infectious diseases : an official publication of the Infectious Diseases Society of America | 24 Feb 2015

K Iwata, T Fukuchi and K Yoshimura
Abstract
Sushi is a traditional Japanese cuisine enjoyed worldwide. However, using raw fish to make sushi may pose risk of certain parasitic infections, such as anisakidosis, which is most reported in Japan. This risk of infection can be eliminated by freezing fish; however, Japanese people are hesitant to freeze fish because it is believed that freezing ruins sushi’s taste.
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Concepts
Sushi, Immune system, Discrimination testing, Japanese people, Sashimi, Sensory analysis, Japanese cuisine, Japan
MeSH headings
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