Influence of slaughter conditions on the whitening and softening of dorphinfish meat during storage
2016
Kiyokawa, T. (Shimane Prefectural Fisheries Technology Center Fisheries Productivity Division, Hamada, Shimane (Japan)) | Ioka, H. | Okamoto, M. | Ishihara, S.
We measured the effect of slaughter conditions and low-temperature storage processing on temporal changes in the rupture strength, color tone, pH, lactic acid content, and K-value of dorphinfish meat to investigate the degree and causes of whitening and softening. Although differences in the rate of pH decline and increase in lactic acid content were observed for several hours after the fish were killed by pithing, both pH and lactic acid content rapidly plateaued and remained constant thereafter. The final pH and lactic acid levels, as well as other parameters, did not differ substantially due to on-ship processing, and differences were observed among individuals harvested using the same technique or on the same day. Although pH and lactic acid contents have been reported to differ depending on processing technique and slaughter conditions immediately after slaughter, no clear relationship was observed between these initial values and the final values after the onset of full rigor mortis. Based on the above results, we conclude that improvements in fish meat quality based on on-ship processing would be difficult to achieve.
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