INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE
Identifieur interne : 000C15 ( Istex/Corpus ); précédent : 000C14; suivant : 000C16INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE
Auteurs : Carmel C. Wills ; Marlene R. M. Proctor ; J. V. McloughlinSource :
- Journal of Food Biochemistry [ 0145-8884 ] ; 2004-08.
Abstract
Rainbow trout were killed by two methods, asphyxiation and clubbing. The concentration of ATP in specimens of skeletal muscle taken immediately after death was significantly (P<0.01) higher in clubbed (4.41 ± 0.86 μmol/g) than in asphyxiated (2.00 ± 0.69 μmol/g) fish. The shear force (Warner‐Bratzler) required to cut the muscle was higher (P<0.05) in clubbed (8.33 ± 0.61 N) than in asphyxiated (6.85 ± 0.98 N) fish. Changes in the concentration of adenine nucleotides and in shear force were measured at intervals during storage at 3C and ‐ 30C. The K value was calculated and was found to be correlated inversely with changes in shear force, Torrymeter readings and sensory assessment. There were no significant differences in the concentrations of ATP and metabolites between muscle sites. There were no differences in shear force measurements between the locations sampled nor between muscle taken from the right and left sides of the fish.
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DOI: 10.1111/j.1745-4514.2004.tb00067.x
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The concentration of ATP in specimens of skeletal muscle taken immediately after death was significantly (P<0.01) higher in clubbed (4.41 ± 0.86 μmol/g) than in asphyxiated (2.00 ± 0.69 μmol/g) fish. The shear force (Warner‐Bratzler) required to cut the muscle was higher (P<0.05) in clubbed (8.33 ± 0.61 N) than in asphyxiated (6.85 ± 0.98 N) fish. Changes in the concentration of adenine nucleotides and in shear force were measured at intervals during storage at 3C and ‐ 30C. The K value was calculated and was found to be correlated inversely with changes in shear force, Torrymeter readings and sensory assessment. There were no significant differences in the concentrations of ATP and metabolites between muscle sites. There were no differences in shear force measurements between the locations sampled nor between muscle taken from the right and left sides of the fish.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>CARMEL C. 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The concentration of ATP in specimens of skeletal muscle taken immediately after death was significantly (P<0.01) higher in clubbed (4.41 ± 0.86 μmol/g) than in asphyxiated (2.00 ± 0.69 μmol/g) fish. The shear force (Warner‐Bratzler) required to cut the muscle was higher (P<0.05) in clubbed (8.33 ± 0.61 N) than in asphyxiated (6.85 ± 0.98 N) fish. Changes in the concentration of adenine nucleotides and in shear force were measured at intervals during storage at 3C and ‐ 30C. The K value was calculated and was found to be correlated inversely with changes in shear force, Torrymeter readings and sensory assessment. There were no significant differences in the concentrations of ATP and metabolites between muscle sites. There were no differences in shear force measurements between the locations sampled nor between muscle taken from the right and left sides of the fish.</p></abstract></profileDesc><revisionDesc><change when="2004-08">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/153F7F9EEA90E3E5980569B5EB56BDCE1A007ADA/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Ltd</publisherName><publisherLoc>Oxford, UK</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1745-4514</doi><issn type="print">0145-8884</issn><issn type="electronic">1745-4514</issn><idGroup><id type="product" value="JFBC"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF FOOD BIOCHEMISTRY">Journal of Food Biochemistry</title></titleGroup></publicationMeta><publicationMeta level="part" position="08003"><doi origin="wiley">10.1111/jfbc.2004.28.issue-3</doi><numberingGroup><numbering type="journalVolume" number="28">28</numbering><numbering type="journalIssue" number="3">3</numbering></numberingGroup><coverDate startDate="2004-08">August 2004</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="0021300" status="forIssue"><doi origin="wiley">10.1111/j.1745-4514.2004.tb00067.x</doi><idGroup><id type="unit" value="JFBC213"></id></idGroup><countGroup><count type="pageTotal" number="32"></count></countGroup><eventGroup><event type="firstOnline" date="2007-02-22"></event><event type="publishedOnlineFinalForm" date="2007-02-22"></event><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.3.6 mode:FullText source:HeaderRef result:HeaderRef" date="2010-04-20"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:4.0.1" date="2014-03-19"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-30"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="213">213</numbering><numbering type="pageLast" number="244">244</numbering></numberingGroup><correspondenceTo> Address all correspondence to C. Wills. TEL: 353‐1‐8146070; FAX: 353‐1‐402‐4090; EMAIL: <email>carmel.wills@dit.ie</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:JFBC.JFBC213.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>25 September 2003, 18 October 2003</unparsedEditorialHistory><countGroup><count type="referenceTotal" number="90"></count><count type="linksCrossRef" number="5"></count></countGroup><titleGroup><title type="main">INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (<i>ONCORHYNCHUS MYKISS</i> WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1" corresponding="yes"><personName><givenNames>CARMEL C.</givenNames><familyName>WILLS</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a2" noteRef="#fn1"><personName><givenNames>MARLENE R.M.</givenNames><familyName>PROCTOR</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a3"><personName><givenNames>J.V.</givenNames><familyName>McLOUGHLIN</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="IE"><unparsedAffiliation>School of Food Science and Environmental Health Faculty of Tourism and Food Dublin Institute of Technology Cathal Brugha Street Dublin 1, Ireland</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="IE"><unparsedAffiliation>Research and Learning Development Faculty of Tourism and Food Dublin Institute of Technology Cathal Brugha Street Dublin 1, Ireland</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="IE"><unparsedAffiliation>Department of Physiology Trinity College Dublin 2, Ireland</unparsedAffiliation></affiliation></affiliationGroup><abstractGroup><abstract type="main" xml:lang="en"><p>Rainbow trout were killed by two methods, asphyxiation and clubbing. The concentration of ATP in specimens of skeletal muscle taken immediately after death was significantly (P<0.01) higher in clubbed (4.41 ± 0.86 μmol/g) than in asphyxiated (2.00 ± 0.69 μmol/g) fish. The shear force (Warner‐Bratzler) required to cut the muscle was higher (P<0.05) in clubbed (8.33 ± 0.61 N) than in asphyxiated (6.85 ± 0.98 N) fish. Changes in the concentration of adenine nucleotides and in shear force were measured at intervals during storage at 3C and ‐ 30C. The K value was calculated and was found to be correlated inversely with changes in shear force, Torrymeter readings and sensory assessment. There were no significant differences in the concentrations of ATP and metabolites between muscle sites. There were no differences in shear force measurements between the locations sampled nor between muscle taken from the right and left sides of the fish.</p></abstract></abstractGroup></contentMeta><noteGroup><note xml:id="n-fnt-1" numbered="no"><p>The authors thank Dr. John Carney, the Institute of European Studies, Trinity College, Dublin for his helpful advice and guidance with the statistics.</p></note><note xml:id="fn1"><label>2</label><p>Head of Research and Learning Development <sup>3</sup>Professor of Comparitive Physiology and Fellow</p></note></noteGroup></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE</title></titleInfo><name type="personal"><namePart type="given">CARMEL C.</namePart><namePart type="family">WILLS</namePart><affiliation>School of Food Science and Environmental Health Faculty of Tourism and Food Dublin Institute of Technology Cathal Brugha Street Dublin 1, Ireland</affiliation><affiliation>E-mail: carmel.wills@dit.ie</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">MARLENE R.M.</namePart><namePart type="family">PROCTOR</namePart><affiliation>Research and Learning Development Faculty of Tourism and Food Dublin Institute of Technology Cathal Brugha Street Dublin 1, Ireland</affiliation><description>Head of Research and Learning Development 3Professor of Comparitive Physiology and Fellow</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">J.V.</namePart><namePart type="family">McLOUGHLIN</namePart><affiliation>Department of Physiology Trinity College Dublin 2, Ireland</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2004-08</dateIssued><edition>25 September 2003, 18 October 2003</edition><copyrightDate encoding="w3cdtf">2004</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="references">90</extent></physicalDescription><abstract lang="en">Rainbow trout were killed by two methods, asphyxiation and clubbing. The concentration of ATP in specimens of skeletal muscle taken immediately after death was significantly (P<0.01) higher in clubbed (4.41 ± 0.86 μmol/g) than in asphyxiated (2.00 ± 0.69 μmol/g) fish. The shear force (Warner‐Bratzler) required to cut the muscle was higher (P<0.05) in clubbed (8.33 ± 0.61 N) than in asphyxiated (6.85 ± 0.98 N) fish. Changes in the concentration of adenine nucleotides and in shear force were measured at intervals during storage at 3C and ‐ 30C. The K value was calculated and was found to be correlated inversely with changes in shear force, Torrymeter readings and sensory assessment. There were no significant differences in the concentrations of ATP and metabolites between muscle sites. There were no differences in shear force measurements between the locations sampled nor between muscle taken from the right and left sides of the fish.</abstract><relatedItem type="host"><titleInfo><title>Journal of Food Biochemistry</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">0145-8884</identifier><identifier type="eISSN">1745-4514</identifier><identifier type="DOI">10.1111/(ISSN)1745-4514</identifier><identifier type="PublisherID">JFBC</identifier><part><date>2004</date><detail type="volume"><caption>vol.</caption><number>28</number></detail><detail type="issue"><caption>no.</caption><number>3</number></detail><extent unit="pages"><start>213</start><end>244</end><total>32</total></extent></part></relatedItem><identifier type="istex">153F7F9EEA90E3E5980569B5EB56BDCE1A007ADA</identifier><identifier type="DOI">10.1111/j.1745-4514.2004.tb00067.x</identifier><identifier type="ArticleID">JFBC213</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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