Effects of forced exercise and recovery on burnt meat in horse mackerel Trachurus japonicus
2015
Miyazaki, R. (Nagasaki University, Nagasaki (Japan). Graduate School of Fisheries Sciences and Environmental Studies) | Yamaguchi, H. | Huang, K.L. | Hirasaka, K. | Takeshita, S. | Taniyama, S. | Tachibana, K.
This study examines the effects of forced exercise and recovery on burnt meat of horse mackerel Trachurus japonicus. The endogenous glycogen content in dorsal ordinary muscle decreased after forced exercise. The lactic acid content in recovered specimens was slightly lower than that in control specimens (without exercise) after 2 h storage. A slight decrease of muscle pH and slight increase of color L* during storage at 30degC were observed when fish were killed using both spinal cord destruction and suffocation in air of recovered specimens after forced exercise. Although burnt meat phenomenon occurred during storage in the control specimens, there was not observed in the recovered specimens. These results suggest that forced exercise and recovery suppressed burnt meat in ordinary muscle of horse mackerel.
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