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Effects of Brain Destruction on Post Harvest Muscle Metabolism in the Fish Kahawai ( Arripis trutta )
Author(s) -
BOYD N. S.,
WILSON N. D.,
JERRETT A. R.,
HALL B. I.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13700.x
Subject(s) - flesh , fish <actinopterygii> , lactic acid , biology , metabolism , muscle protein , significant difference , zoology , medicine , biochemistry , endocrinology , food science , fishery , skeletal muscle , bacteria , genetics
Brain destruction followed by immediate chilling of troll‐caught kahawai delayed the onset of rigor by 73 min. It also resulted in the lowest measured pH in white muscle during rigor being reached after 1500 min compared with only 500 min for untreated fish. This difference in pH appeared to correlate with differences in lactic acid levels during rigor. Brain destruction also considerably increased the time at which significant amounts of ATP could be found in white muscle. High pH and ATP levels particularly during the chilling phase may contribute to retention of flesh translucency for longer periods.