Breakdown of intramuscular connective tissue in cod (Gadus morhua L.) and spotted wolffish (Anarhichas minor O.) related to gaping

Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

“…In fact, it was very difficult to recognize the muscle fibres after 14 days. The increase of myofibremyofibre detachments with storage time found in our study is in agreement with results of Bahuaud et al (2008), Ofstad et al (2006), andTaylor et al (2002). The changes at myofibrils structure are due to natural degradation from proteases and micro-organisms (Chéret et al 2005).…”

“…In Iran, demand for fresh grouper has been constantly increasing over the past 15 years owing to its high nutritional quality and excellent organoleptic properties. Some research have been done about quality, quality and structure changes of other fish during chilled storage (Őzogul et al 2006Ofstad et al 2006;PonsSánchez-Cascado et al 2006;Rodríguez et al 2004;Alasalvar et al 2001), but limited information were about grouper (E. coioides) during refrigerated storage. Therefore, the aims of this study are to determine (1) quality changes (2) changes in microstructure and (3) shelf life of grouper (E. coioides) fillets during refrigerated storage.…”

Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C.et V) and grass carp (Ctenopharyngodon idellus) after heating: The relationship between texture and ultrastructure in muscle tissue

“…The fiber density was calculated as the number of fibers n°/mm 2 of muscle cross-sectional area. The diameter of the collagen fiber in the endomysium and myofiber surface was measured using a measuring magnifier with a metric scale (Ofstad, Olsen, Taylor, & Hannesson, 2006). One hundred fibers were measured randomly on five micrographs, and the fiber diameter is given as the mean diameter of a total of 300 collagen fibers.…”

“…Fiber-fiber detachment lengths were measured for a total number of 100 fibers from each flesh sample. Quantification of fiber-fiber detachment and myofiber-myocommata detachment was based on previous research Ho, Stromer, & Robson, 1996;Ofstad et al, 2006;Taylor & Koohmaraie, 1998;Taylor et al, 2002). The percentages of optical microscopy of fiber-fiber detachment and myofiber-myocommata detachment were counted in five random samples from each fish.…”

The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle

“…The changes involve detachment of different compartments of the muscle, between myotomes (gaping), between myofibers, and between the endomysium and the myofibrils. Gaping in cod has been related to degradation of proteoglycans and glycoproteins, important for the spatial organisation of the collagen fibers and in anchoring cells in the extra-cellular matrix to the cellular network (Ayala et al, 2005;Ofstad, Olsen, Taylor, & Hannesson, 2006). Comparison of different salting methods in salting and smoking of salmon fillets has shown that dry salting leads to stronger fibre shrinkage than brine salting in saturated brine (Sigurgisladottir, Sigurdardottir, Torrissen, Vallet, & Hafsteinsson, 2000).…”