Effects of bleeding on the muscle color and K value of Spanish mackerel caught by drift gillnet
2019
Oyama, K. (Kagawa Prefectural Fisheries Experimental Station, Takamatsu, Kagawa (Japan)) | Abe, M.
Spanish mackerel, Scomberomorus niphonius, caught by a drift gillnet were treated using the following three procedures on board a boat: stabbing the spinal bulb and allowing the fish to bleed out, followed by refrigeration (bleed out + refrigerated group), only refrigeration (refrigerated group), and leaving on the deck until returning to port (untreated group). We confirmed the conditions of residual blood in the body and measured the K value of the dorsal ordinary muscle over time. Bleeding was ideal if the fish were removed approximately one hour after they had been caught in the gillnet and the fish were still moving when the net was lifted into the boat or before complete rigor mortis developed. The color quality r on the cutting surface of the back muscles in the bleed out + refrigerated group was significantly lower than that of the back muscles in the other groups. If the fish was moving, bleeding was an effective method to prevent an increase in the K value. These results indicated that bleeding of the Spanish mackerel caught by drift gillnet after processing and before complete rigor mortis developed could improve the quality of the caught fish.
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