Changes in .ALPHA.-Connectin Content During Storage of Iced, Frozen, and Thawed Fish Muscles.

DOI JASI Web Site 9 Citations
  • Kumano Yasutaka
    Department of Food Science, Faculty of Fisheries, Hokkaido University
  • Seki Nobuo
    Department of Food Science, Faculty of Fisheries, Hokkaido University

Bibliographic Information

Other Title
  • 氷蔵,凍結貯蔵および解凍後貯蔵中の魚類筋肉中のα-コネクチンの変化
  • 氷蔵,凍結貯蔵および解凍後貯蔵中の魚類筋肉中のα-コネクチンの変化〔英文〕
  • ヒョウゾウ トウケツ チョゾウ オヨビ カイトウゴ チョゾウチュウ ノ ギョル

Search this article

Abstract

When carp, rainbow trout, stone flounder, and flatfish muscles were stored at 0°C, it was found that the content of α-connectin decreased rapidly at the beginning of the storage, with a simultaneous decrease in the breaking strength of the muscles to 70-75% of the initial value. α-Connectin content was, however, kept constant over the experimental period for 1 year at -20°C.<br> A decrease in α-connectin also occurred rapidly when the muscle temperature reached -2°C, and progressed continuously even below 0°C during thawing and post-thaw storage. The breaking strength of the thawed muscle was greatly reduced after thaw rigor, compared with that of unfrozen muscle at the same storage time and temperature. Furthermore, thawed carp muscle continuously decreased in breaking strength even after α-connectin had been completely lost. On the other hand, rainbow trout muscle decreased more rapidly in breaking strength than in α-connectin. These findings suggest that some additional factors are required for and will contribute more greatly to the tenderization of thawed muscle.

Journal

Citations (9)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top