Studies on Thaw-Rigor in Red Sea Bream and Carp Muscles.

Bin, Long; Yamanaka, Hidetoshi

doi:10.2331/suisan.57.1365

Cited by 9 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, it is still possible that the breakdown of ATP took place before or during the early stages of extraction. In studies on thaw-rigor, Ma and Yamanaka (1991) demonstrated that during thawing of red sea bream, the ATP broke down as the temperature increased, and no ATP was detected by the time the temperature reached -1.1°C. In order to determine whether the rapid breakdown of ATP to IMP was a consequence of the storage method, in a separate experiment, samples of pre-rigor muscle of gilthead sea bream killed by immersion in ice-water slurry were immersed in perchloric acid immediately after death.…”

Section: Resultsmentioning

confidence: 99%

Adenosine Triphosphate and Derivatives as Freshness Indicators of Gilthead Sea Bream (Sparus aurata)

Huidobro¹,

Pastor²,

Tejada

2001

Food sci. technol. int.

View full text Add to dashboard Cite

Intensive production of farmed gilthead sea bream ( Sparus aurata) and the different slaughtering methods and postmortem treatments are prompting a need for early indicators to determine fish quality during chilled storage. Adenosine-5 -triphosphate (ATP) and derivatives and their relationship as Kvalue were measured in chilled whole and gutted gilthead sea bream killed by immersion in ice water, asphyxia, anesthesia followed by a blow to the head, or a blow to the head. ATP derivatives taken independently were not found to be useful indicators for this species. The evolution of Kvalue was linear but attained lower final values than in other species. No significant differences were found in relation to the method of slaughter or postmortem treatment.

show abstract

Section: Resultsmentioning

confidence: 99%

Adenosine Triphosphate and Derivatives as Freshness Indicators of Gilthead Sea Bream (Sparus aurata)

Huidobro¹,

Pastor²,

Tejada

2001

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…The temperature range that glycolytic processes occurred within thawing Chinook salmon WM was −3 to −1.5 • C. Similarly, red seabream frozen prerigor, thawed under running tap water (+18 • C) showed a depletion of tissue ATP coincident with an increase in tissue lactate and inosine-monophosphate concentrations at −1.6 • C. The same pattern of ATP depletion and lactate/IMP accumulation was demonstrated to occur at −1.1 • C in prerigor frozen carp thawed under the same protocol (Ma and Yamanaka 1991). The sarcoplasmic reticulum was reported to have ruptured during the freeze/thawing event with a resultant Ca 2+ leakage activating myofibrillar Mg 2+ ATPase suggested to trigger ATP consumption (Ma and others 1992).…”

Section: Thawing Of Tissue To Refrigerated Temperaturesmentioning

confidence: 69%

Effect of Harvest Treatment on Biochemical Properties of Farmed Chinook Salmon (Oncorhynchus tshawytscha) Tissue during Frozen and Thawed Storage

Cook

Holland

Jerrett

et al. 2009

Journal of Food Science

View full text Add to dashboard Cite

Two different harvest procedures were employed to investigate whether the method of harvest has an effect upon deteriorative processes that occur during the frozen storage of Chinook salmon (Oncorhynchus tshawytscha) white muscle tissue. These 2 harvest methods, termed "rested"--involving sedation with the aquatic anesthetic AQUI-S and "exercised"--a simulated conventional harvest not involving sedation, contrasted levels of activity of the animal prior to and upon slaughter. Rested and exercised harvesting protocols produced tissue in significantly different postmortem physiological states prior to freezing. Rested, postharvest tissue maintained high metabolic energy stores of ATP and glycogen within the tissue, with low concentrations of tissue and plasma lactate. Exercised tissue exhibited near depleted concentrations of ATP and glycogen and a marked lactate accumulation. In both treatments, no significant change in metabolite levels was seen over a 6-mo storage period at -19 degrees C when tissue was frozen immediately postharvest. Transfer of tissue from frozen temperatures (-80 and -19 degrees C), to refrigerated (-1 and +4 degrees C, respectively) resulted in rapid glycolysis, depleting tissue ATP and glycogen stores and increasing tissue lactate concentrations. Metabolic activity was more significant in rested tissue owing to the larger concentrations of metabolic energy stores and occurred at temperatures between -3 and -1.5 degrees C. During frozen storage (-19 degrees C), there was an increase in the secondary lipid oxidation product TBARS, but harvest treatment had no effect. However, following transfer from frozen to refrigerated (+4 and -1 degrees C) storage, rested tissue showed a significant ability to retard the development of TBARS products.

show abstract

“…Several investigations have shown that ATP is degraded during thawing (Hiltz and Dyer 1973;Hiltz et al 1974;Ma and Yamanaka 1991). But ATP can also be synthesized during thawing of cod (Gadus morhua) as found by Cappeln et al (1999) who observed an increase in ATP content during thawing followed by complete degradation of ATP.…”

Section: Introductionmentioning

confidence: 92%

“…During freezing, breakdown of ATP leads to an increase in IMP content (Nowlan and Dyer 1969;Ma and Yamanaka 1991). The extent of ATP degradation and IMP formation is dependent on freezing rate.…”

Section: Introductionmentioning

confidence: 99%

Degradation of Atp and Glycogen in Cod (Gadus Morhua) Muscle During Freezing

Cappeln

Jessen

2001

J Food Biochemistry

View full text Add to dashboard Cite

Changes in ATP, IMP, lactate and glycogen contents in the muscle of cod were followed during freezing at temperatures of −20C and −45C. ATP degradation was accompanied by a corresponding increase in IMP content. Simultaneous measurement of temperature showed that at both freezing rates, the greatest decrease in ATP content was observed when the temperature reached ‐0.8C. Glycolysis occurred during freezing of cod as indicated by an increase in lactate content. The changes found in all measured metabolites were more pronounced when freezing was performed at a slow rate compared to a fast rate due to the thermal arrest time at about 0.8C.

show abstract

Studies on Thaw-Rigor in Red Sea Bream and Carp Muscles.

Abstract: The thaw-rigor was investigated in frozen red sea bream and carp muscles in relation to physical properties, ATP and its related compounds, and lactate.

Cited by 9 publications

References 0 publications

Adenosine Triphosphate and Derivatives as Freshness Indicators of Gilthead Sea Bream (Sparus aurata)

Adenosine Triphosphate and Derivatives as Freshness Indicators of Gilthead Sea Bream (Sparus aurata)

Effect of Harvest Treatment on Biochemical Properties of Farmed Chinook Salmon (Oncorhynchus tshawytscha) Tissue during Frozen and Thawed Storage

Degradation of Atp and Glycogen in Cod (Gadus Morhua) Muscle During Freezing

Contact Info

Product

Resources

About