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Comparison of connective tissue structure and muscle toughness of spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus during chilled and frozen storage

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Abstract

To characterize post-mortem changes in fish meat quality during chilled and frozen storage, muscle toughness and the connective tissue structure of muscle were compared between two mackerel species, spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus. Measurement of the breaking strength of meat slices from both non-frozen fresh fish and frozen-thawed fish revealed that spotted mackerel meat was softer than Pacific mackerel meat. Under scanning electron microscopic observation, the connective tissue of non-frozen meat of spotted mackerel was thinner than that of Pacific mackerel. In addition, the collagen content in the spotted mackerel meat was lower than that of Pacific mackerel. These findings suggest that connective tissue structure might influence muscle toughness in mackerel.

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Acknowledgements

The authors wish to express appreciation to Dr. K. Yanagi of the Coastal Branch of the Natural History Museum and Institute, Chiba, for his helpful assistance. This study was conducted based on collaborative investigation between Chiba Prefectural Fisheries Research Center and Japan Fisheries Research and Education Agency. Tokyo University of Marine Science and Technology helped prepare the manuscript.

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Authors and Affiliations

  1. Chiba Prefectural Fisheries Research Center, 2492 Hiraiso, Chikuramachi, Minamiboso, Chiba, 295-0024, Japan

    Kanako Hashimoto & Shozo Kobayashi

  2. Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, 108-8477, Japan

    Kanako Hashimoto & Michiaki Yamashita

  3. National Research Institute of Fisheries Science, 2-12-4 Fukuura, Kanazawa-ku, Yokohama, Kanagawa, 236-8648, Japan

    Michiaki Yamashita

  4. National Fisheries University, 2-7-1 Nagatahonmachi, Shimonoseki, Yamaguchi, 759-6595, Japan

    Michiaki Yamashita

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  1. Kanako Hashimoto
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  2. Shozo Kobayashi
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  3. Michiaki Yamashita
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Correspondence to Kanako Hashimoto.

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Hashimoto, K., Kobayashi, S. & Yamashita, M. Comparison of connective tissue structure and muscle toughness of spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus during chilled and frozen storage. Fish Sci 83, 133–139 (2017). https://doi.org/10.1007/s12562-016-1042-4

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  • DOI: https://doi.org/10.1007/s12562-016-1042-4

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