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Pyruvic acid in the skeletal muscle of fresh and chill‐stored, trawled codling ( Gadus Callarias )
Author(s) -
Jones N. R.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100903
Subject(s) - gadus , biology , chemistry , zoology , fish <actinopterygii> , fishery
Pyruvic acid was present in the muscle of freshly‐killed, trawled codling at a mean level of 0.67 mg./100 g. During storage in ice under simulated commercial conditions, levels first fell slowly to 8 days and then rose rapidly to 12 days. After a further slight rise to 18 days the levels again fell. These findings are discussed in relation to the known factors producing changes in muscle extractives.