Aquaculture International

, Volume 13, Issue 4, pp 315–325

Changes in muscle collagen content during post mortem storage of farmed sea bream (Sparus aurata): influence on textural properties

  • M.D. Suárez
  • M. Abad
  • T. Ruiz-Cara
  • J.D. Estrada
  • M. García-Gallego
Article

DOI: 10.1007/s10499-004-3405-6

Cite this article as:
Suárez, M., Abad, M., Ruiz-Cara, T. et al. Aquacult Int (2005) 13: 315. doi:10.1007/s10499-004-3405-6

Abstract

The changes in collagen content and its solubility in sea bream muscle were studied for variable storage times following the death of the fish, and these variables were related to the evolution of physical parameters important for consumer acceptance: firmness and water-holding capacity (WHC). The results show that the collagen content in muscle diminished slightly over storage time and that this variable was directly related to firmness but inversely related to the water-holding capacity. With regard to collagen solubility, a decline was detected in acid-soluble collagen (ASC) in the first few post mortem hours, perhaps related to the end of rigor mortis that occurs at these stages. Pepsin-soluble collagen (PSC) increased, while insoluble collagen (ISC) decreased from 96 h, coinciding with a loss of firmness. This softening can be explained as a result of specific collagenases acting on the insoluble fraction of the collagen.

Keywords

Cold storageCollagenFirmnessMuscleSea breamWater holding capacity

Copyright information

© Springer 2005

Authors and Affiliations

  • M.D. Suárez
    • 1
  • M. Abad
    • 1
  • T. Ruiz-Cara
    • 1
  • J.D. Estrada
    • 1
  • M. García-Gallego
    • 2
  1. 1.Department Biología Aplicada, La Cañada de San Urbano s/nUniversidad de AlmeríaAlmeríaSpain
  2. 2.Department Biología Animal y Ecología, Facultad de Ciencias, Campus “Fuentenueva”Universidad de GranadaGranada Spain