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Cold shock in fish: its characteristics in bighead
Author(s) -
PARRY R. W. H.,
ALCASID M. V.,
PANGGAT E. B.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00531.x
Subject(s) - bighead carp , fish <actinopterygii> , icing , shock (circulatory) , environmental science , fishery , biology , meteorology , physics , medicine , silver carp
Summary A strong cold shock effect was demonstrated in bighead, and this was contrasted with the absence of any such effect in rainbow trout. The influence of chilling temperature and delayed icing on this effect was investigated. Bighead exhibited only weak rigor, which could be distinguished from the profound stiffening that followed icing. The degree of cold shock was similar when fish were chilled to 0, 2, 5 and 11°C, but the effect was not observed at 15 or 30°C. Bighead that were allowed to remain at ambient temperature before icing exhibited less pronounced stiffening when iced; the longer these periods at ambient temperature, the less rigid the fish became when iced. Fish allowed to enter rigor showed no increase in stiffness when subsequently iced.