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  • 1
    Electronic Resource
    Electronic Resource
    Wateriness of white muscle: A comparison between cod (Gadus morhua) and jelly cat (Lycichthys denticulatus) (1977)
    Springer
    Marine biology 43 (1977), S. 117-121 
    Details
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Histological sections of starved cod (Gadus morhua Linnaeus, 1758) and jelly cats (Lycichthys denticulatus Kröyer, 1844) with similar water contents are compared. Starvation causes the white muscle fibres of cod to shrink into irregular shapes inside their connective tissue matrix, while those of jelly cats of similar water content are seen to be rounded. It appears to be less important for jelly cat muscle to be packed tightly with contractile fibres than for the muscle of cod, so the former may be adapted to a permanent state of unusually high hydration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00391259
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  • 2
    Electronic Resource
    Electronic Resource
    The connective tissues and collagens of cod during starvation
    Amsterdam : Elsevier
    Comparative Biochemistry and Physiology -- Part B: Biochemistry and 55 (1976), S. 487-492 
    Details
    ISSN: 0305-0491
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0305-0491(76)90005-5
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  • 3
    Electronic Resource
    Electronic Resource
    Some biochemical characteristics of cod (Gadus morhua L.) from the faroe bank compared with those from other fishing grounds
    Amsterdam : Elsevier
    Comparative Biochemistry and Physiology -- Part B: Biochemistry and 47 (1974), S. 149-161 
    Details
    ISSN: 0305-0491
    Keywords: Gadus morhua ; fish muscle ; fishing grounds ; haem pigments ; liver glycogen ; nutritional state ; water content
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0305-0491(74)90099-6
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  • 4
    Electronic Resource
    Electronic Resource
    The connective tissues of fish VII. Post-mortem hydration and ice crystal formation in myocommata, and their influence on gaping (1972)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 7 (1972), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen and thawed cod are known to gape more and more with the passage of time between death and freezing. It was found in the present work that the myocommata become increasingly hydrated after death, permitting increasing proportions of ice to crystallize within and around them on subsequent freezing. It is probably this which disrupts the tissue: photomicrographs of staler fish after freezing revealed much more ice forming between the ends of the muscle cells and the myocommata, presumably assisting in their separation or causing it. Radioactive tracer studies showed that at least some of the hydrating water comes from the melting ice in which the fish are packed. Further experiments demonstrated that the exclusion of this water by wrapping the fish prior to icing does in fact reduce the gaping.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb01679.x
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  • 5
    Electronic Resource
    Electronic Resource
    The connective tissues of fish. VI. Mechanical studies on isolated myocommata (1972)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 7 (1972), S. 0 
    Details
    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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  • 6
    Electronic Resource
    Electronic Resource
    The connective tissues of fish VIII. Comparative studies on hake, cod and catfish collagens (1976)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 11 (1976), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Some properties of the collagens of myocommata and skin from three species of fish are described. The musculature of hake separates readily into flakes because of intrinsic weakness in the connective tissue. The corresponding tissue of catfish is unusually strong and holds the musculature together under almost all conditions, while that of cod has properties intermediate between the other two. Skin is stronger than myocommata, thickness for thickness, but the order of strength between species is still hake 〈 cod 〈 catfish.The acid-soluble collagen of hake in citrate buffer has the highest thermal denaturation temperature of the three species (19.4° compared with 13–4° for catfish) and the highest content of imino acids. It also has the highest proportion of stable mfra-molecular crosslinks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00737.x
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  • 7
    Electronic Resource
    Electronic Resource
    The connective tissues of fish. II. Gaping in commercial species of frozen fish in relation to rigor mortis (1969)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 4 (1969), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. Fish of different species frozen whole, thawed and filleted gape according to the time after death at which they were frozen. Those frozen immediately after death gaped least, a marked increase accompanying the onset of rigor mortis. Thereafter, there was a steady increase in gaping as the fish were held for longer periods in melting ice prior to freezing. the cause of this second type of gaping is unknown.There was a marked difference between species, haddock showing the most gaping and catfish and skate none at all. the three species of flat fish gaped less than the four round fish (apart from catfish) species, which fact may relate to the shape of the fish, especially as the roundest-bodied of the flat fish, halibut, gaped the most of the group.The site of gaping was identified histologically, and different degrees of gaping are illustrated by means of photographs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb01495.x
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  • 8
    Electronic Resource
    Electronic Resource
    The connective tissues of fish. (1988)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 23 (1988), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: ‘Gaping’ is a phenomenon in which the connective tissues of fish fillets fail to hold the blocks of muscle together. Slits appear across the surface of the muscle which cannot then be mechanically skinned, or, in the case of smoked salmon fillets, sliced.Seasonal increases in the gaping of salmon fillets coincide with a fall in the postmortem pH of the flesh, occurring in June-July.Extensive gaping can be caused by fish entering rigor mortis at too high a temperature. In trout, this temperature is considerably higher than in gadoids, suggesting that gaping from high-temperature rigor may in practice be fairly rare in salmonids.The thermal denaturation temperature (TD) of acid-soluble collagen isolated from the turbot farmed in warmed water does not differ significantly from that of the connective tissues of those reared at normal temperatures. This observation is discussed in relation to gaping.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb00546.x
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  • 9
    Electronic Resource
    Electronic Resource
    The strengthening of cod connective tissue during starvation
    Amsterdam : Elsevier
    Comparative Biochemistry and Physiology -- Part A: Physiology 41 (1972), S. 39-42 
    Details
    ISSN: 0300-9629
    Keywords: Cod ; Gadus morhua ; collagen ; connective tissue ; fishing grounds ; myocomma ; seasonal variation ; spawning cycle ; starvation
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0300-9629(72)90031-X
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  • 10
    Electronic Resource
    Electronic Resource
    The role of dietary α-tocopherol (vitamin E) in stabilising the canthaxanthin and lipids of rainbow trout muscle
    Amsterdam : Elsevier
    Aquaculture 73 (1988), S. 165-175 
    Details
    ISSN: 0044-8486
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0044-8486(88)90051-8
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