Ultrastructural changes of endomysium in dorsal ordinary muscle under burnt meat condition of cultured yellowtail Seriola quinqueradiata
2015
Miyazaki, R. (Nagasaki University, Nagasaki (Japan). Graduate School of Fisheries Sciences and Environmental Studies) | Huang, K.L. | Hirasaka, K. | Takeshita, S. | Taniyama, S. | Tachibana, K.
To clarify the mechanism of post-mortem softening in burnt meat of cultured yellowtail Seriola quinqueradiata, we examined the ultrastructural changes of endomysium, which is a connective tissue within the dorsal ordinary muscle. The specimens slaughtered by suffocation in air in summer (S-SA) were used as burnt meat model, while spinal cord destruction in summer (S-SCD) and winter-spinal cord destruction (W-SCD) were used as control specimens. Color L* value and expressible water content in S-SA were higher than those in control specimens, while muscle pH was lower. A fine endomysial honeycomb structure was observed in control specimens on scanning electron microscope (SEM), although its structure was disrupted in S-SA after 4 h storage. Consistent with SEM results, the intricately entangled collagen fibers, which were a major component of endomysium, was not observed in S-SA with the transmission electron microscope. These results suggested that post-mortem softening of cultured yellowtail influenced the disruption of collagen fibers, resulting in burnt meat.
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