Post mortem changes and spoilage in rock lobster muscle

Sidhu, G. S.; Montgomery, William A.; Brown, Michael A.

doi:10.1111/j.1365-2621.1974.tb01782.x

Cited by 11 publications

(4 citation statements)

References 38 publications

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“…Post mortem glycolytic studies reported earlier (Sidhu et al, 1974) showed that breakdown of phosphoarginine and ATP was greatly reduced when the temperature of rock lobster muscle was lowered from 15" to 0°C. Consequently, as long as the energy supply of the muscle cell in the form of ATP is not exhausted, the cell can maintain its integrity and retain amino acids and other solutes in its internal environment, thus denying easy access of nutrients to spoilage bacteria.…”

Section: Amino Acidrmentioning

confidence: 86%

“…Methods of keeping rock lobsters and preparation of muscle samples have been described in Part I of this paper (Sidhu et al, 1974). In the present studies, abdominal muscles were bisected along the mediosaggital plane, and one section of each was dipped in 15 ppm of oxytetracycline in 3% sodium chloride solution at room temperature (treated) for 4 min while the other was dipped in 3% sodium chIoride solution for the same period (untreated).…”

Section: Rock Lobster and Firefaration Of Materialsmentioning

confidence: 99%

“…Table 1 shows changes in the concentrations of 'free' amino acids, ammonia, and urea in treated and untreated samples stored at 20°C for 4 and 48 hr post mortem. These time intervals were selected on the basis of observations reported earlier (Sidhu et al, 1974). By the end of 4 hr post mortem most of the phosphoarginine has broken down to arginine in rock lobster muscle maintained at 20°C and by the end of 48 hr post mortem most of the arginine had disappeared from untreated samples as a consequence of bacterial multiplication causing spoilage.…”

Section: G S Sidhu W a Montgomery And M A Brownmentioning

confidence: 99%

“…The high rate of spoilage has been ascribed to a higher proportion of a-amino acids in the non-protein nitrogen (NPN) fraction of crustacean muscle (Simidu, 1961). For example, fresh rock lobster muscle contains 60-80 ,umol/g free arginine and/or phosphoarginine (Sidhu, Montgomery & Brown, 1974) whereas cod muscle contains hardly any detectable arginine (Shewan & Jones, 1957). In rock lobster muscle stored at 20°C and 15"C, arginine showed an initial rise due to breakdown of phosphoarginine but it started to fall sharply 24 hr post mortem.…”

Section: Introductionmentioning

confidence: 99%

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Post mortem changes and spoilage in rock lobster muscle

Sidhu¹,

Montgomery²,

Brown³

1974

Int J of Food Sci Tech

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In an attempt to elucidate the pattern of spoilage in rock lobster (Jmu novae-hollandiae), sarnples of abdominal musculature consisting of flexor, extensor and enveloping muscles were subjected to two treatments; half the musculature, after bisecting along the mediosaggital plane, was immersed for 4 min in 3% sodium chloride solution (untreated) and the other half in 3% sodium chloride containing 15 ppm oxytetracycline (treated). After being drained, the muscles from different lobsters were stored under nitrogen, some at 20°C or 15°C for 72 hr, and some at 0°C for 216 hr.In the untreated samples stored at 20°C or 15°C the concentration of total volatile bases (TVB) and trimethylamine (TMA) rose sharply after 24 hr storage. In both the untreated and treated samples at 0°C for up to 168 hr post mortem and in treated samples at 15°C for up to 56 hr post mortem TVB concentrations remained well below 30 mg ~/ 1 0 0 g muscle. The TMA concentrations did not rise above 5 mg ~/ l 0 0 g muscle during the entire experimental period in samples held at 0°C.The increase in total bacterial counts correlated well with the rise in the concentrations of TVB and TMA in the untreated samples.Changes in the concentrations of free amino acids showed that bacterial breakdown of arginine into ornithine and ammonia accounted for a very high proportion of ammonia present in the TVB.The significance of these observations to rock lobster spoilage is discussed.

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Section: Amino Acidrmentioning

confidence: 86%

Section: Rock Lobster and Firefaration Of Materialsmentioning

confidence: 99%

Section: G S Sidhu W a Montgomery And M A Brownmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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