Postmortem changes of cultivated Atlantic salmon and their effects on salt uptake
1998
Wang, D. | Tang, J. | Correia, L.R. | Gill, T.A.
Rigor mortis of cultivated Atlantic salmon (Salmo salar) began to set in 8h after death and was fully resolved 60-70h after death during storage at 0 degrees C. Maximum muscle contraction was observed 24-30h after death. ATP content decreased from 7.25 to 0.14 to 0.09 micromole/g fish from pre-rigor mortis to in-rigor mortis to post-rigor mortis state. The inosine and hypoxanthine contents increased from 0 to 1.20 to 4.06 micromole/g fish and from 0.08 to 0.33 to 0.84 micromole/g fish during 60h storage, respectively, during 60h of storage at 0 degree C. Postmortem changes affected salt uptake. The equilibrium salt concentrations of pre-rigor, in-rigor and post-rigor mortis salmon were 0.53, 0.66 and 0.75 g/g salt-free solids, respectively, in a 20% (win) sodium chloride solution at 10 degrees C.
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