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Changes in the pericellular connective tissue and breaking strength of the three types of muscles of the cultured carp Cyprinus carpio during storage in ice

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  • Food Science and Technology
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Abstract

To elucidate the structural changes in pink (P), white (W), and red (R) muscles during storage in ice, we measured the breaking strength and changes in pericellular connective tissues of cultured carp. The breaking strength just after killing was highest in R muscle (1.00 ± 0.20 N), lowest in W muscle (0.37 ± 0.07 N), and intermediate (0.84 ± 0.12 N) in P muscle. During the storage period, the breaking strength decreased first in R muscle, then in P muscle, followed by W muscle. The diameter of muscle fibers was greater in W muscle (113 ± 15 μm) than in P muscle (72 ± 3 μm) and R muscle (48 ± 2 μm). Destruction of the honeycomb structure of the pericellular connective tissue occurred most rapidly in W muscle and most slowly in R muscle. These results suggest that the interposing of P muscle fibers in the dorsal ordinary muscle contributes to the acceleration of post-mortem tenderization in fish.

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Acknowledgments

We thank Dr. Satuito Cyril Glenn Perez, Nagasaki University, for reviewing this manuscript.

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Authors and Affiliations

  1. Laboratory of Fishery Nutritional Science, Graduate School of Fisheries Sciences & Environmental Studies, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki, 852-8521, Japan

    Jia Liang, Riho Miyazaki, Xianxian Zhao, Katsuya Hirasaka, Shigeto Taniyama & Katsuyasu Tachibana

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  1. Jia Liang
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  2. Riho Miyazaki
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Correspondence to Katsuyasu Tachibana.

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Liang, J., Miyazaki, R., Zhao, X. et al. Changes in the pericellular connective tissue and breaking strength of the three types of muscles of the cultured carp Cyprinus carpio during storage in ice. Fish Sci 80, 1083–1088 (2014). https://doi.org/10.1007/s12562-014-0769-z

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