コイの硬直に関する研究-1-死後硬直ならびに解凍硬直の顕著な差異

概要

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Glycolysis seems to be one factor which influences the amounts of ATP in the muscle of carp. Thus the relation between the contraction of the carp muscle and glycolysis was examined. It was possible to express the extent of contraction as a shearing strength by using a rheometer. In the muscle of carp stored at 18°C after instant death, the extent of rigor moritis was small, and the amounts of glycogen and ATP gradually decreased, while that of lactate increased slowly. On the other hand, the muscle of carp frozen rapidly after instant death and subsequently thawed and stored at 18°C showed strong thaw rigor. Glycogen and ATP amounts decreased remarkably by the end of thaw rigor, whereas that of lactate increased markedly in thaw rigor. In the case of thaw rigor, it can be concluded that the contraction energy is mainly due to the large amounts of ATP supplied through the rapid glycolysis.
日本水産學會の論文