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Tensile properties of white muscle in rested and exhausted chinook salmon (Oncorhynchus tshawytscha).

Author(s) : JERRETT A. R., STEVENS J., HOLLAND A. J.

Type of article: Article

Summary

A combination of behavioral conditioning, conservative handling practices and chemical anaesthesia was used to minimize the extent of pre-mortem exercise and thereby provide "rested" fish. The study highlights the importance of reducing pre-harvesty exercise in the production of high quality fish muscle.

Details

Original title: Tensile properties of white muscle in rested and exhausted chinook salmon (Oncorhynchus tshawytscha).
Record ID : 1997-1664
Languages: English
Source: Ital. J. Food Sci. - vol. 61 - n. 3
Publication date: 1996/05
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Muscle; Physical property; Salmon; Fish; Cold storage