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Influence of death condition and freshness of fish on the gel-forming properties of their muscle was investigated. Strugglingly killed common mackerels were not only poorer in the gelling potential but also much higher in the modori susceptibility than instantaneously killed ones. When passing through the rigor stage instantaneously killed tilapia increased the modori susceptibility, whereas the gelling potential was not decreased. According to an evidence that the modori sus-ceptibility of myofibrils is increased by a weak acid treatment (pH 6.0), the cause of the abovementioned variability in the gel-forming properties was attributed to the decrease of the muscle pH to 6.0 or less.

Influence of death condition and freshness on the gel-forming property of fish.