Processing Frozen Seafoods

A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage

“…There are two major types of fish skeletal muscles: red and white. The red muscle lies along the side of the body next to the skin, particularly along the lateral lines, and may comprise up to 30% of the fish muscle, depending on the species (Ayala et al, 2005;George, 1962;Jiang and Lee, 2007;Rabah, 2005). Kiessling et al (2006) reported that Atlantic salmon was comprised of 10% red muscle and 90-95% white muscle.…”

“…It is divided into a number of segments called myotomes, which are separated from one another by a sheath of connective tissue called the myocomma (Jiang and Lee, 2007). There are two major types of fish skeletal muscles: red and white.…”