Contractibility of Muscle Fibres as a Possible Aid to Judging Textural Changes in Frozen Meats and Fish

Abstract

Following addition of ATP, the contractibility of muscle fibres in suspension (obtained by muscle homogenization) changes during frozen storage of the muscle. These changes were detected by turbidity measurements. In beef, there were no significant changes up to 6 months storage at- 8°C or lower. Considerable loss in contractibility occurred in chicken white muscle. Losses were rapid in cod and carp muscle, contractibility being completely lost in one month at- 3°C. The method is proposed as one criterion for judging textural changes in lean fish during frozen storage.

Measuring changes that occur during frozen storage of fish: a review

“…The changes in adenosine triphosphatase activity during frozen storage have been studied by several workers. Observations by Partmann (1955) led to the development of a method for measuring deterioration based on the loss of muscle fibre contractility (Partmann, 1970). Loss of myofibrillar adenosine triphosphatase activity during frozen storage was observed to be temperature-dependent by Connell (1960a), but Yamanaka & Mackie (197 1) considered measurement of sarcoplasmic adenosine triphosphatase activity applicable to measuring storage changes of iced fish but not of frozen fish.…”