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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• 作者：Kanako Hashimoto ; Shozo Kobayashi ; Michiaki Yamashita
• 关键词：Breaking strength ; Collagen ; Connective tissue structure ; Frozen storage ; Spotted mackerel ; Pacific mackerel
• 刊名：Fisheries Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：83
• 期：1
• 页码：133-139
• 全文大小：
• 刊物主题：Fish & Wildlife Biology & Management; Freshwater & Marine Ecology; Food Science;
• 出版者：Springer Japan
• ISSN：1444-2906
• 卷排序：83

文摘

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.