3. 魚類の"生き"の保持(セミナー「食品における低温の利用」)

概要

論文の詳細を見る
Spiked fish in a pre-rigor state called "Ikeshime Gyo" in Japanese has the same commercial value to live fish in the western Japan. Since spiked fish proceeds gradually in postmortem change to a rigor state, this type of fish has a time limitation to keep its high commercial value. The present review deals with the temperature-dependency and species-specificity of rigormortis progress of spiked fish in association with chemical changes of muscle to cope with the above limitation. Commercially valuable fishes such as yellowtail, red sea bream-and plaice are all slower in postmortem changes at 5〜15℃ than at 0℃. These results strongly suggest the acceleration of fish rigor-mortis at 0℃ is due to the increase of Ca^<2+> concentration in myofibrils during storage at this temperature, and studies along this line are now in progress.
低温生物工学会の論文
1991-10-20