コイの解凍硬直に及ぼす致死および解凍条件の影響

概要

論文の詳細を見る
The thaw-rigor progression under different conditions of death and thawing was investigated in air-blast frozen carp muscle in relation to changes of physical properties and concentrations of creatine phosphate (CP), ATP and its related compounds, and lactate. In the unfrozen muscle of carp killed while struggling CP and ATP were almost depleted. Therefore, thaw-rigor did not occur under any condition of thawing. In the muscle of carp frozen quickly after instant killing the levels of CP and ATP were high. During thawing CP and ATP were decomposed and thaw-rigor was observed. Whereas IMP and lactate increased noticeably. When the muscle of carp quickly frozen after instant killing was defrosted in still air at 0°C, the strongest thaw-rigor occurred at -2.1°C where the firmness of the muscle showed 150g/cm2. On the other hand, the muscle thawed in still air at 10°C maximally shortened at -1.6°C and showed a firmness of 225g/cm2. The slower the thawing rate, the lower the temperature of the strongest thaw-rigor and the weaker the degree of rigor contraction.