1996
DOI: 10.1002/(sici)1097-0010(199607)71:3<301::aid-jsfa583>3.3.co;2-s
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Liquid Loss as Effected by Post mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L and Salmon Salmo salar

Abstract: Abstract:This study was performed in order to assess the effect of early post mortem structural changes in the muscle upon the liquid-holding capacity of wild cod, net-pen-fed cod (fed cod) and farmed salmon. The liquid-holding capacity was measured by a low speed centrifugation test. Transmission electron microscopy was used to discover ultrastructural changes both in the connective tissue and in the myofibrils. Differential scanning calorimetric thermograms of the muscle proteins were recorded to elucidate w… Show more

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Cited by 82 publications
(144 citation statements)
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“…The lower muscle pH can lead to negative effects (such as poor liquid-holding capacity and a rapid degradation of the muscle proteins) on the quality of fish according to several reports [17,25,26]. During the culture of some fishes, intensive feeding increased the glycogen level in the muscle [17,25,26]. Post-mortem, high muscle temperature caused rapid glycolysis, which increased the lactic acid content and consequently caused the drop in pH [1,27].…”
Section: Discussionmentioning
confidence: 99%
“…The lower muscle pH can lead to negative effects (such as poor liquid-holding capacity and a rapid degradation of the muscle proteins) on the quality of fish according to several reports [17,25,26]. During the culture of some fishes, intensive feeding increased the glycogen level in the muscle [17,25,26]. Post-mortem, high muscle temperature caused rapid glycolysis, which increased the lactic acid content and consequently caused the drop in pH [1,27].…”
Section: Discussionmentioning
confidence: 99%
“…The WHC is also known to be affected by pH, because pH close to the isoelectric point is known to lower the WHC (4). The drip loss from salmon fillets consist mainly of water, proteins and lipids and is affected by a drop in muscle pH due to anaerobic glycolysis (9) and ultra-structural changes during rigor mortis (10). A rapid drop of pH can in all likelihood, also lead to denaturation of muscle and sarcoplasmic proteins.…”
Section: Introductionmentioning
confidence: 99%
“…WHC of Atlantic salmon is known to be affected by several pre-and post mortem factors included stress prior to slaughtering (6,7), starvation (8), and state of rigor mortis (9,10). The WHC is also known to be affected by pH, because pH close to the isoelectric point is known to lower the WHC (4).…”
Section: Introductionmentioning
confidence: 99%
“…This is important economically since fish is sold by weight. The content of water and its distribution within the flesh also affects the quality [19]. The `free' water, amounts to about 90% of the tissue water, is held by capillary and surface tension forces mainly in intracellular locations.…”
Section: Introductionmentioning
confidence: 99%