Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue.

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  • Ando Masashi
    Laboratory of Fishery Chemistry, Department of Fisheries, Faculty of Agriculture, Kyoto University Laboratory of Marine Food Technology, Department of Fisheries, Faculty of Agriculture, Kinki University
  • Toyohara Haruhiko
    Laboratory of Fishery Chemistry, Department of Fisheries, Faculty of Agriculture, Kyoto University
  • Shimizu Yutaka
    Kobe Women's Junior College
  • Sakaguchi Morihiko
    Laboratory of Fishery Chemistry, Department of Fisheries, Faculty of Agriculture, Kyoto University

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Other Title
  • 筋内膜の脆弱化による魚類筋肉の軟化現象
  • 筋肉膜の脆弱化による魚類筋肉の軟化現象〔英文〕
  • キンニク マク ノ ゼイジャクカ ニ ヨル ギョルイ キンニク ノ ナンカ ゲ

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Description

To determine the structural change involved in the post-mortem tenderization of fish muscle, histological study was performed for yellowtail, flatfish, red sea bream, and tiger puffer. After decapitation, each fish was stored at 5°C and the change in breaking strength was measured. Histological observation was performed by using a light microscope for the stored muscles after compression at 100g/cm2 for 10sec. Muscle tenderization was demonstrated for yellowtail, flatfish, and red sea bream, but not for tiger puffer. Detachment of muscle fibers by compression was observed to be dependent on the storage time for yellowtail and flatfish. In the case of red sea bream, the compression condition employed in the present study was so strong that the detachment of muscle fibers were demonstrated even immediately after death. In contrast, in the case of tiger puffer, detachment of muscle fibers after compression was hardly observed 72h after death. These results suggest that the weakening of the pericellular connective tissue detected by compression causes tenderization of muscles during chilled storage.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 59 (6), 1073-1076, 1993

    The Japanese Society of Fisheries Science

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