Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization

Abstract

The three-dimensional structure of a collagen fibrillar network was examined by using a cell-macer ation/SEM method combined with measuring the breaking strength of rainbow trout, yellowtail, and tiger puffer muscles. Rainbow trout and yellowtail muscles were tenderized during storage, but tiger puffer muscle showed no tenderization even after 72 h storage. According to histological observations, the thickness of pericellular connective tissue in rainbow trout and yellowtail muscles became thinner, and the density of their collagenous fibrils decreased during 24 h storage. On the other hand, no struc tural change was observed during 72 h storage in tiger puffer muscle. These results showed that the struc tural change in the collagen fibrillar network corresponded to the post-mortem tenderization. This result agreed well with previous light microscope and transmission electron microscope observations.

Influence of pre‐slaughtering feed restriction on muscle characteristics of farmed sea bass (Dicentrarchus labrax L.) during cold storage

“…Some studies point out that muscle‐softening occurring in fish throughout post‐mortem storage is the result of the degradation of myofibrillar components . However, other studies consider that the breakdown of collagen fractions of the extracellular matrix is responsible for those textural changes . The relative importance of degradation of each component is still unclear, and depends on the species and other factors before and after slaughtering.…”

“…Several studies reported that textural changes occurring in fish muscle during post‐mortem storage are the result of the degradation of myofibrillar components . However, other studies consider the breakdown of the extracellular collagen fractions as responsible for these changes, given that collagen is the major component of connective tissue, and it is considered a substantial contributor to textural properties of fish flesh …”

Post‐Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding

“…4 and 5). Collagen fibrils in the pericellular connective tissue were observed, which had a close relationship to post-mortem softening of muscle (Ando et al, 1992(Ando et al, , 1995Sato et al, 1997). In the case of yellowtail (Fig.…”

CHANGES IN MUSCLE PROPERTIES DURING POSTMORTEM STORAGE OF FARMED SEA BREAM (SPARUS AURATA)

“…On the other hand, several studies (Sato et al. 1994; Ando et al. 1995; Bremner 1999) have also pointed out that the alterations in textural properties of fish muscle are the result of the disintegration of the extracellular matrix, and thus, the different collagen fractions would be involved in these processes, possibly by the action of endogenous muscle collagenases (Bracho and Haard 1996).…”