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Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water
Author(s) -
WATABE SHUGO,
HWANG GYUCHUL,
USHIO HIDEKI,
HATAE KEIKO,
YAMANAKA HIDEAKI,
HASHIMOTO KANEHISA
Publication year - 1990
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.1365-2621.1990.tb05204.x
Subject(s) - rigor mortis , carp , myofibril , chemistry , fish <actinopterygii> , food science , chromatography , zoology , biochemistry , fishery , biology
“Arai” (washing) is a traditional cooking method of fish preparation in Japan. Carp muscle slices were washed in water (49°C for 15 sec, or 0°C for 10 min), and examined for physical and biochemical changes. At 49°C, rigor‐mortis was accelerated, resulting in a marked decrease of muscle slice thickness. ATP degradation proceeded faster at 49°C than at 0°C. Arai treatment at 49°C increased myofibrillar Mg 2+ ‐ AT‐Pase activity 8‐9 times in the absence of Ca 2+ , but did not affect activity in the presence of Ca 2+ as much, giving only a 1.2 times increase.