Share

Salmon fillet texture is determined by myofibre-myofibre and myofibre-myocommata attachment.

Author(s) : TAYLOR R. G., FJAERA S. O., SKJERVOLD P. O.

Type of article: Article

Summary

Atlantic salmon (Salmo salar) fillets were stored on ice for a maximum of 14 days to determine which muscle structures are associated with changes in texture and rigour. Texture was measured as shear force and the changes correlated with structural alterations. Texture decreased significantly within 24 hours in parallel with loss of attachment of muscle fibres. Loss of rigour stiffness after 5 days was associated with myofibre detachment from the myocommata. These results show that fillet texture depends on several structures and events, initially including breaks in the cell cytoskeleton and loss of fibre-fibre attachment and later breaks in the connective tissue and fibre detachment from the myocommata.

Details

  • Original title: Salmon fillet texture is determined by myofibre-myofibre and myofibre-myocommata attachment.
  • Record ID : 2003-2457
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 6
  • Publication date: 2002/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (16)
See the source

Indexing