日本食品化学学会誌
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
論文
養殖ブリの種々の保存温度における死後硬直と魚肉インピーダンスの関係
袁 鵬翔王 曜宮﨑 里帆平坂 勝也橘 勝康谷山 茂人
著者情報
ジャーナル フリー

2019 年 26 巻 1 号 p. 11-16

詳細
抄録

Changes of impedance at 2 kHz, muscle contraction and ATP content in cultured yellowtail were measured during 0 (ice), 5, 10, 15, 20 °C storage, and histological changes were analyzed by light microscope during ice storage. The relative impedance at each temperature increased during early storage and then deceased, while each muscular contractile percentage increased with ATP consumption. The increasing speed of relative impedance was synchronous with the increasing speed of muscle contraction at any storage temperatures, and their increasing speeds were followed by 0°C ≒ 20°C > 5°C > 10°C > 15°C. In addition, the narrowed and expanded intercellular spaces were respectively observed at 4 h and at 20 h, which were accompanied by the development of muscle contraction and impedance. These results suggest that the temporal rise in impedance during early storage has a significant relationship with rigor mortis and narrowing of intercellular space.

著者関連情報
© 2019 日本食品化学学会
前の記事 次の記事
feedback
Top