ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
It is shown that the mechanical strength of isolated myocommata is altered by the pH of the surrounding fluid, and that the effect is reversible. The gaping seen in the fillets of well-nourished cod frozen in rigor mortis, thawed and filleted is therefore at least partly due to the lower pH of the muscle and not necessarily to a stronger rigor contraction. Myocommata maintained for 1 hr at 15°C or higher are weakened, but their strength is largely restored if they are subsequently cooled to 0°C, provided that the incubation temperature did not exceed 30°C.Although haddock have a marked tendency to gape, their myocommata were shown nevertheless to be intrinsically stronger than those of cod, so the gaping probably stems from their lower ultimate pH. Catfish also possess intrinsically stronger myocommata, but virtually never gape.Chilled cod frozen in rigor mortis will be virtually free from gaping after thawing if the muscle water content is 81% or more, if the ultimate pH is 6°9 or more or if the lactate content is 180 mg% or less.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1972.tb01664.x
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