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Post‐mortem tenderisation of rainbow trout ( Oncorhyncus Mykiss ) muscle caused by gradual disintegration of the extracellular matrix structure
Author(s) -
Ando Masashi,
Toyohara Haruhiko,
Shimizu Yutaka,
Sakaguchi Morihiko
Publication year - 1991
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.2740550410
Subject(s) - rainbow trout , extracellular matrix , extracellular , matrix (chemical analysis) , fish <actinopterygii> , anatomy , chemistry , bone matrix , trout , biophysics , biology , microbiology and biotechnology , fishery , cartilage , chromatography
A histological study combined with a newly devised compression test was carried out to clarify the mechanism of the post‐mortem tenderisation of rainbow trout ( Oncorhyncus mykiss Walbaum) muscle. It is suggested that the integrity of the extracellular matrix structure is very important for the toughness of fish muscle. During chilled storage, the gradual disintegration of the extracellular matrix structure was clearly demonstrated by light microscopic observations after compression but little change was observed without it. It is therefore suggested that the post‐mortem tenderisation of fish muscle is closely related to the gradual disintegration of the extracellular matrix structure after death.