天然イサキの死後変化に及ぼす保存温度の影響

概要

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The effect of different storage temperatures (0, 5, 10, 15 and 20℃) on post-mortem changes in the ordinary muscle of the wild three-line grunt were investigated during a 48 h period. Fish were slaughtered by the spinal cord destruction method, and muscle samples were analyzed for the ATP related compounds (ATP, ADP, AMP, IMP, HxR, Hx) contents, the rigor index obtained, and the glycogen, lactic acid concentrations determined. Results showed a slower decrease of ATP+ADP+AMP% in samples stored at 10℃ when compared to samples stored in iced or 5℃. Besides, the lowest rigor index value was also found for samples stored at 10℃. The increase of IMP and lactic acid, and decrease of glycogen were observed to correspond well with the ATP+ADP+AMP% in ordinary muscle. Furthermore, when comparing the post-mortem changes at same storage temperatures between wild and cultured fish, the results showed a slower decrease of changes in the wild fish muscle.
2007-04-27