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COLD SHOCK REACTIONS IN ICED TROPICAL FISH.

Author(s) : CURRAN C. A.

Type of article: Article

Summary

THE DEVELOPMENT OF A RIGOR MORTIS-LIKE STIFFENING AND THE BIOCHEMICAL CHANGES ASSOCIATED WITH IT WERE INVESTIGATED IN TILAPIA AND COMMON CARP DURING STORAGE IN ICE AND AT 295 K (22 DEG C). ONSET OF STIFFENING IN CARP OCCURRED BETWEEN 16 AND 17 HR AFTER DEATHAT BOTH TEMPERATURES BUT FULL STIFFNESS DEVELOPED MUCH LATER AND WAS OF LONGER DURATION AT 273 K (0 DEG C). IN TILAPIA, ONSET OCCURRED AFTER 7 HR AT 295 K AND FULL STIFFNESS WAS ESTABLISHED AFTER 19 HR. AT 273 K, TILAPIA EXPERIENCED A COLD SHOCK REACTION SUCH THAT THEY STIFFENED WITHIN MINUTES OF BEING PLACED IN ICE AND WERE FULLY RIGID WITHIN 8 HR. THE RATE OF ATP DEGRADATION WAS SIMILAR UNDER BOTH STORAGE CONDITIONS IN TILAPIA BUT MORE RAPID AT 295 K IN CARP.

Details

  • Original title: COLD SHOCK REACTIONS IN ICED TROPICAL FISH.
  • Record ID : 1987-0183
  • Languages: English
  • Source: J. Food Technol. - vol. 21 - n. 3
  • Publication date: 1986

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