Premium
Effect of Storage Temperature on Rigor‐Mortis and ATP Degradation in Plaice Paralichthys olivaceus Muscle
Author(s) -
IWAMOTO MUNEAKI,
YAMANAKA HIDEAKI,
WATABE SHUGO,
HASHIMOTO KANEHISA
Publication year - 1987
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.1365-2621.1987.tb05867.x
Subject(s) - paralichthys , rigor mortis , lactic acid , degradation (telecommunications) , chemistry , biochemistry , food science , biology , fishery , fish <actinopterygii> , bacteria , telecommunications , genetics , computer science
Live specimens of the plaice Paralichthys olivaceus were spiked at the brain, stored at various temperatures ranging from 0° to 20°C and examined for changes in rigor tension and ATP degradation in the muscle. The ATP degradation rate was clearly slower at 5–15°C than at WC, resulting in retardation of rigor‐ mortis onset at the former temperatures. Lactic acid accumulation in the muscle correlated well with the decrease of ATP. The muscle showed an ATP concentration of 3 μmol/g and “rigor index” (full rigor = 100%) at 30% when lactic acid increased up to 30 μmol/g at most storage temperatures. The muscle showed full rigor when ATP completely disappeared and lactic acid attained the maximum plateau (40–50 μmol/g).