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POST MORTEM TENDERIZATION OF FISH MUSCLE DURING CHILLED STORAGE.

Author(s) : TOYOHARA H.

Summary

TEXTURE IS AN IMPORTANT FACTOR IN THE QUALITY OF RAW FISH MEAT. POST MORTEM RELAXATION OF MUSCLE WAS EXAMINED FROM RHEOLOGICAL, HISTOLOGICAL AND BIOCHEMICAL ASPECTS IN RAW SAMPLES OF DIFFERENT SPECIES OF FISH, INCLUDINGFARMED FISH. AT 277 K (4 DEG C), THE MAXIMUM RELAXATION (DETERMINED BY BREAKING STRENGTH) OCCURRED WITHIN 24 HOURS OF DEATH, DESPITE THE MAXIMUM RIGOR STATE OF THE BODY. IT WAS SEEN THAT POSTMORTEM RELAXATION WAS DUE TO DISINTEGRATION OF THE EXTRACELLULAR MATRIX STRUCTURE BETWEEN THE MUSCLE FIBRES. USING TWO-DIMENSIONAL GEL ELECTROPHORETIC ANALYSIS, A 38,000 DALTON COMPONENT WAS OBSERVED WITH THE GRADUAL DISAPPEARANCE OF THE 40,000 DALTON COMPONENT. POSTMORTEM RELAXATION MIGHT BE DUE TO THE PROTEOLYTIC BREAKDOWN OF THE EXTRACELLULAR MATRIX STRUCTURE.

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Pages: 1990-3

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Details

  • Original title: POST MORTEM TENDERIZATION OF FISH MUSCLE DURING CHILLED STORAGE.
  • Record ID : 1992-1217
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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