Effects of Storage Temperature on Post-mortem Changes in the Muscle of Chub Mackerel.
Bibliographic Information
- Other Title
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- マサバ筋肉の死後変化に及ぼす致死後の貯蔵温度の影響
- マサバ キンニク ノ シゴ ヘンカ ニ オヨボス チシ ゴ ノ チョゾウ オンド ノ エイキョウ
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Abstract
The effects of storage temperature on post-mortem changes in the muscle of chub mackerel caught in winter and in summer were investigated. The rate of progress of rigor-mortis was slowest in the group stored at 5°C in both experiments in winter and in summer. The changing rates of concentrations of ATP, IMP, inosine, and creatine phosphate of the dorsal muscle were slowest in the 5°C group in the winter experiment. In the summer experiment, those in the 5°C and 10°C the groups were slower than those in the 0°C group. The changing rate of the K-value in the 10°C group was more rapid. The values of breaking strength of dorsal muscle in the 5°C group were maintained significantly high values in winter, and slightly in summer. From these results, it was considered that the desirable storage temperature for delaying post-mortem changes of chub mackerel was 5°C regardless catch seasons.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 65 (3), 495-500, 1999
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390282681389157376
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- NII Article ID
- 110003160447
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- NII Book ID
- AN00193422
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- COI
- 1:CAS:528:DyaK1MXjsFGhu74%3D
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- HANDLE
- 10559/13880
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- NDL BIB ID
- 4734068
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed