Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
Identifieur interne : 000C06 ( Istex/Corpus ); précédent : 000C05; suivant : 000C07Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
Auteurs : U. Erikson ; A. R. Beyer ; T. SigholtSource :
- Journal of Food Science [ 0022-1147 ] ; 1997-01.
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Abstract
Initial levels of white muscle high‐energy phosphates, IMP, ATP:IMP‐ratio, adenylate energy charge and pH were used as indicators of handling stress when Atlantic salmon were slaughtered. Ante‐mortem handling included fish that were either anesthetized (baseline), quickly netted and killed by a blow to the head (unstressed) or chased to exhaustion in the holding tank (stressed). During subsequent storage in ice, freshness was evaluated in terms of IMP, HxR, Hx and K‐values. HPLC showed initial differences in distribution of metabolites induced by struggling gradually fell during storage. K‐values were different only for 2 days post mortem, but the effect of handling stress was discernible as higher mean K‐values and different IMP and HxR contents for up to 7 days post mortem.
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DOI: 10.1111/j.1365-2621.1997.tb04365.x
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Ante‐mortem handling included fish that were either anesthetized (baseline), quickly netted and killed by a blow to the head (unstressed) or chased to exhaustion in the holding tank (stressed). During subsequent storage in ice, freshness was evaluated in terms of IMP, HxR, Hx and K‐values. HPLC showed initial differences in distribution of metabolites induced by struggling gradually fell during storage. K‐values were different only for 2 days post mortem, but the effect of handling stress was discernible as higher mean K‐values and different IMP and HxR contents for up to 7 days post mortem.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>U. ERIKSON</name><affiliations><json:string>Authors Erikson and Sigholt are with SINTEF Applied Chemistry, Aquaculture Centre, N‐7034 Trondheim, Norway. 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Ante‐mortem handling included fish that were either anesthetized (baseline), quickly netted and killed by a blow to the head (unstressed) or chased to exhaustion in the holding tank (stressed). During subsequent storage in ice, freshness was evaluated in terms of IMP, HxR, Hx and K‐values. HPLC showed initial differences in distribution of metabolites induced by struggling gradually fell during storage. K‐values were different only for 2 days post mortem, but the effect of handling stress was discernible as higher mean K‐values and different IMP and HxR contents for up to 7 days post mortem.</abstract><subject lang="en"><genre>keywords</genre><topic>fish quality</topic><topic>salmon</topic><topic>high‐energy phosphates</topic><topic>K‐value</topic><topic>handling stress</topic></subject><relatedItem type="host"><titleInfo><title>Journal of Food Science</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">0022-1147</identifier><identifier type="eISSN">1750-3841</identifier><identifier type="DOI">10.1111/(ISSN)1750-3841</identifier><identifier type="PublisherID">JFDS</identifier><part><date>1997</date><detail type="volume"><caption>vol.</caption><number>62</number></detail><detail type="issue"><caption>no.</caption><number>1</number></detail><extent unit="pages"><start>43</start><end>47</end><total>5</total></extent></part></relatedItem><identifier type="istex">1A150748CD402E0FF027A4A5077CF9BCF659A10E</identifier><identifier type="DOI">10.1111/j.1365-2621.1997.tb04365.x</identifier><identifier type="ArticleID">JFDS43</identifier><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Publishing Ltd</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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