Open AccessEffect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage
Author(s) -
SHIGEMURA Yasutaka,
ANDO Masashi,
OISHI Keiji,
MOCHIZUKI Satoshi,
TSUKAMASA Yasuyuki,
MAKINODAN Yasuo,
KAWAI Tetsuo
Publication year - 2004
Publication title -
fisheries science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.412
H-Index - 64
eISSN - 1444-2906
pISSN - 0919-9268
DOI - 10.1111/j.1444-2906.2004.00891.x
Subject(s) - food science , fishery , texture (cosmology) , degradation (telecommunications) , mackerel , chemistry , biology , fish <actinopterygii> , computer science , artificial intelligence , telecommunications , image (mathematics)
Chub mackerel Scomber japonicus shows rapid deterioration after death, and in general, lacks a tough texture that is enough to allow raw consumption. Chub mackerel meat from Bungo Channel, Oita Prefecture, Japan, however, retains a tough texture after death. Whereas, Bungo Channel chub mackerel are caught by line-fishing and killed individually using a knife before being shipped to market, other chub mackerels are generally caught using a net and killed by asphyxiation. Mochizuki et al . reported that differences in the killing procedure, described above, affect the postmortem biochemical changes in meat and Bungo Channel chub mackerel meat can maintain a firmer texture than other chub mackerels, after death. 1 It has been reported that struggling while dying promotes weakening of endomysium, which is one of the causes of postmortem softening of fish meat. 2