INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE
Identifieur interne : 000C13 ( Istex/Curation ); précédent : 000C12; suivant : 000C14INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE
Auteurs : Carmel C. Wills [Irlande (pays)] ; Marlene R. M. Proctor [Irlande (pays)] ; J. V. Mcloughlin [Irlande (pays)]Source :
- 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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Wills</name><affiliation wicri:level="1"><mods:affiliation>School of Food Science and Environmental Health Faculty of Tourism and Food Dublin Institute of Technology Cathal Brugha Street Dublin 1, Ireland</mods:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>School of Food Science and Environmental Health Faculty of Tourism and Food Dublin Institute of Technology Cathal Brugha Street Dublin 1</wicri:regionArea></affiliation><affiliation wicri:level="1"><mods:affiliation>E-mail: carmel.wills@dit.ie</mods:affiliation><country wicri:rule="url">Irlande (pays)</country></affiliation></author><author><name sortKey="Proctor, Marlene R M" sort="Proctor, Marlene R M" uniqKey="Proctor M" first="Marlene R. M." last="Proctor">Marlene R. M. 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Mcloughlin</name><affiliation wicri:level="1"><mods:affiliation>Department of Physiology Trinity College Dublin 2, Ireland</mods:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Department of Physiology Trinity College Dublin 2</wicri:regionArea></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:153F7F9EEA90E3E5980569B5EB56BDCE1A007ADA</idno><date when="2004" year="2004">2004</date><idno type="doi">10.1111/j.1745-4514.2004.tb00067.x</idno><idno type="url">https://api.istex.fr/document/153F7F9EEA90E3E5980569B5EB56BDCE1A007ADA/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000C15</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000C15</idno><idno type="wicri:Area/Istex/Curation">000C13</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE</title><author><name sortKey="Wills, Carmel C" sort="Wills, Carmel C" uniqKey="Wills C" first="Carmel C." last="Wills">Carmel C. 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Mcloughlin</name><affiliation wicri:level="1"><mods:affiliation>Department of Physiology Trinity College Dublin 2, Ireland</mods:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Department of Physiology Trinity College Dublin 2</wicri:regionArea></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Biochemistry</title><idno type="ISSN">0145-8884</idno><idno type="eISSN">1745-4514</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="2004-08">2004-08</date><biblScope unit="volume">28</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="213">213</biblScope><biblScope unit="page" to="244">244</biblScope></imprint><idno type="ISSN">0145-8884</idno></series><idno type="istex">153F7F9EEA90E3E5980569B5EB56BDCE1A007ADA</idno><idno type="DOI">10.1111/j.1745-4514.2004.tb00067.x</idno><idno type="ArticleID">JFBC213</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0145-8884</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml: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.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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