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Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tshawytscha)
Author(s) -
JERRETT A.R.,
STEVENS J.,
HOLLAND A.J.
Publication year - 1996
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.1365-2621.1996.tb13149.x
Subject(s) - oncorhynchus , chinook wind , fishery , ultimate tensile strength , fish <actinopterygii> , zoology , anatomy , medicine , biology , materials science , metallurgy
After 40 hr storage at 2 °C, the tensile strength of “rested” king salmon ( Oncorhynchus tshawytscha ) “white” muscle was 2.7 times that of the “exhausted” muscle with the “rested” muscle retaining its immediate post‐capture strength. A combination of behavioral conditioning, conservative handling practices and chemical anaesthesia (AQUI‐S TM ) was used to minimize the extent of pre‐mortem exercise and thereby provide “rested” fish. Postmortem electrical stimulation of the “rested” animals was used to produce “exhausted” muscle. This study highlights the importance of reducing pre‐harvest exercise in the production of high quality fish muscle.