Comparison of connective tissue structure and muscle toughness of spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus during chilled and frozen storage
| Autor: | Kanako Hashimoto, Shozo Kobayashi, Michiaki Yamashita |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Scomber
biology 010401 analytical chemistry Mackerel food and beverages Connective tissue 04 agricultural and veterinary sciences Aquatic Science biology.organism_classification 040401 food science 01 natural sciences Breaking strength 0104 chemical sciences Microscopic observation Fishery Connective tissue structure 0404 agricultural biotechnology medicine.anatomical_structure Fresh fish medicine Frozen storage Food science |
| Zdroj: | Fisheries Science. 83:133-139 |
| ISSN: | 1444-2906 0919-9268 |
| DOI: | 10.1007/s12562-016-1042-4 |
| Popis: | To characterize post-mortem changes in fish meat quality during chilled and frozen storage, muscle toughness and the connective tissue structure of muscle were compared between two mackerel species, spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus. Measurement of the breaking strength of meat slices from both non-frozen fresh fish and frozen-thawed fish revealed that spotted mackerel meat was softer than Pacific mackerel meat. Under scanning electron microscopic observation, the connective tissue of non-frozen meat of spotted mackerel was thinner than that of Pacific mackerel. In addition, the collagen content in the spotted mackerel meat was lower than that of Pacific mackerel. These findings suggest that connective tissue structure might influence muscle toughness in mackerel. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink