Post-mortem structural characteristics and water-holding capacity in Atlantic halibut muscle

Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study

“…In this study the samples used for DSC analysis had only about 30 mg of muscle per replicate, and it would be interesting to use larger samples, as it could conceivably lower within-sample variability, enhancing the efficiency of the DSC analysis. Olsson, Olsen, and Ofstad (2003) suggested that loss of water holding capacity in halibut (Hippoglossus hippoglossus) is mostly influenced by the detachment and widening of space between myofibrils, which is consistent with the present results. Medina et al (2009) reported a loss of water holding capacity in frozen horse mackerel (Trachurus trachurus) muscle as storage time increased and Mørkøre, Hansen, Unander, and Einen (2002) reported a higher liquid loss in frozen rainbow trout compared to fresh fish, associated with myosin denaturation.…”

Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

“…It was well documented that the liquid-holding capacity of raw muscle decreased with the storage time for several fish species including wild and farmed gilthead sea bream (Attouchi and Sadok 2010) Atlantic salmon (Rørå et al 2003) and rainbow trout (Mørkøre et al 2002). The LHC variations were reported to be related to muscle pH increase (Kristoffersen et al 2006), detachment of sarcolemma, gaps in the extra-cellular matrix, widening of the intermyofibrillar space, and transversal shrinkage of the muscle fibres (Olsson et al 2003a) and other factors such as ionic strength, and temperature (Ofstad et al 1995;Olsson et al 2003b). In the present study, variations in WHC may be explained by the increasing of pH values (Table 1), gaps in the extra- Microstructure assessment The Fig.…”

Breakdown of intramuscular connective tissue in cod (Gadus morhua L.) and spotted wolffish (Anarhichas minor O.) related to gaping

“…Whether the stronger staining of the connective tissue in the wolffish muscle than in cod with Alcian blue suggests a higher content of sulphated glycosaminoglycans or a higher degree of sulphatation is not known. Early post mortem degradation of glycosaminoglycans and proteoglycans has previously been reported in both fish (Kim & Haard, 1992;Olsson, Olsen, & Ofstad, 2003) and bovine meat (Hannesson et al, 2003;Nishimura et al, 1996).…”