Fisheries Science

, Volume 71, Issue 1, pp 187–194

Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan

  • Toshio Mishima
  • Takeshi Nonaka
  • Akira Okamoto
  • Mutsuhide Tsuchimoto
  • Tomoko Ishiya
  • Katsuyasu Tachibana
  • Mutsuyosi Tsuchimoto
Article

DOI: 10.1111/j.1444-2906.2005.00947.x

Cite this article as:
Mishima, T., Nonaka, T., Okamoto, A. et al. Fish Sci (2005) 71: 187. doi:10.1111/j.1444-2906.2005.00947.x

Abstract

The effect of storage temperature (0, 5, 10, and 15°C) and killing procedure (instant, struggled, temperature shocked, and spinal cord destruction killing) on post-mortem changes in the muscle of the horse mackerel caught near Nagasaki, Japan, was investigated. Temporal changes in adenosine triphosphate (ATP), inosine monophosphate (IMP), and lactic acid concentrations were slowest at 10°C storage temperature. The increase in K-values was slower at 10°C and below than at 15°C storage temperature. In addition, 10°C storage temperature was most suitable for maintaining a constant breaking strength value of the muscle. Regarding the effect of killing procedure, temporal changes in ATP, IMP, and lactic acid concentrations were slowest then killed by spinal cord destruction. The increase in K-value and the decrease in breaking strength were also slowest in the spinal cord destruction group. From these results, it was considered that storage at 10°C temperature and spinal cord destruction killing procedure were most effective in delaying post-mortem change in the horse mackerel.

Key words

freshnesshorse mackerelkilling procedurepost-mortem changespinal cord destructionstorage temperature

Copyright information

© The Japanese Society of Fisheries Science 2005

Authors and Affiliations

  • Toshio Mishima
    • 1
  • Takeshi Nonaka
    • 2
  • Akira Okamoto
    • 2
  • Mutsuhide Tsuchimoto
    • 1
  • Tomoko Ishiya
    • 1
  • Katsuyasu Tachibana
    • 1
  • Mutsuyosi Tsuchimoto
    • 1
  1. 1.Laboratory of Fishery Nutritional Science, Faculty of FisheriesNagasaki UniversityBunkyo, NagasakiJapan
  2. 2.Nagasaki Prefectural Institute of FisheriesTaira, NagasakiJapan
  3. 3.Nagasaki Fishing Port Fish Processing Cooperative AssociationKyoudomari, NagasakiJapan