期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 26, 期 5, 页码 578-592出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2016.1240280
关键词
Fish rigor mortis; flesh rigor isometric tension; flesh rigor isotonic contraction; wild Japanese sea bass; fish flesh breaking strength
资金
- Ministry of Education, Culture, Sports, Science and Technology of Japan
The season for finding the firmest sashimi made from wild Japanese sea bass was investigated. Flesh rigor tension and contraction were measured by a new device with isometric (muscle length kept constant) and isotonic (balance beam moves freely) transducers. Both flesh rigor tension and contraction peaks appeared at the same postmortem times, with attainment of ultimate pH and adenosine triphosphate/inosine monophosphate ratio in four seasons. Seasonal seawater temperature correlated negatively to seasonal maximum rigor contraction and positively to seasonal flesh breaking strength at 72 h postmortem. After rigor peak tension attainment, the tension relaxation was much lower than that of other wild fish species, especially in summer. The sea bass muscle resisted structure disruption in rigor isometric tension generation. Wild sea bass sashimi was firmest in breaking strength in summer.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据