Blood removal and water behavior in horse mackerel Trachurus japonicus muscle using water perfusion

Bleeding (or blood removal) is an important procedure to maintain the quality of fish during chilled storage. The bleeding level is commonly evaluated by analyzing hemoprotein content in fish muscles, but this requires time and effort. The development of a simple and quick technique for quantitatively evaluating the bleeding level in fish muscles is needed. Therefore, we investigated the relationship among visible light image analysis for measuring the change in blood vessel area, color measurement, and hemoprotein content in fish muscles. Horse mackerel Trachurus japonicus was bled by cutting three different locations to analyze hemoprotein content in its muscles. Cutting the gill was the most effective for reducing hemoprotein content in the fish sample compared to the other procedures. The hemoprotein content correlated with the blood vessel area (%) and L ＊ , a ＊ , and b ＊ values of the sample. Notably, hemoprotein content and the dorsal segmental blood vessel area (%) had a high correlation (correlation coefficient R ＝ 0.96, coefficient of determination R 2 ＝ 0.93). These results indicated that the blood vessel area (%) obtained by visible light image analysis can be used to evaluate the bleeding level in horse mackerel muscles.

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A novel method for evaluating the bleeding level of horse mackerel <i>Trachurus japonicus</i> by analyzing blood vessel images

TSUTSUMI

NARISAWA

Nakamura

et al. 2023

NSUGAF

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Effects of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method

Nakamura,

Takahashi

2024

Fishes

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The processes before heating in surimi gel production, such as grinding and molding, are performed below 10 °C to prevent unintentional protein gelation (suwari or setting) catalyzed by endogenous transglutaminase. Adding transglutaminase and protease inhibitors contributes to obtaining surimi gel with superior breaking properties after suwari suppression. However, the impact of suwari suppression and enzyme inhibitors on the water holding capacity (WHC) of surimi gel remains unclear. This study investigated changes in the WHC of surimi gel during long-term suwari suppression by adding enzyme inhibitors at 25 °C and clarified its mechanism. The expressible drip of samples with EGTA, a transglutaminase inhibitor, increased with heating time at 25 °C to 12.3% owing to proteolysis. The use of N-ethylmaleimide and E-64, cysteine protease inhibitors, further increased the expressible drip of samples (18.9–19.4%) because of protein conformational changes which were observed by DSC analysis and salt solubility measurement. However, this increase was inhibited by a modified grinding method where NaCl was mixed with surimi before adding enzyme inhibitors. This modified method prevented the reduction in protein salt solubility due to protein conformational changes, thereby maintaining WHC in surimi gel with suwari suppression.

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Blood removal and water behavior in horse mackerel Trachurus japonicus muscle using water perfusion

Cited by 2 publications

References 31 publications

A novel method for evaluating the bleeding level of horse mackerel <i>Trachurus japonicus</i> by analyzing blood vessel images

A novel method for evaluating the bleeding level of horse mackerel <i>Trachurus japonicus</i> by analyzing blood vessel images

Effects of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method

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