Effect of Bleeding on the Modori-phenomenon and Possible Existence of Some Modori-inhibitor(s) in Serum

Abstract

Effect of bleeding on the modori-phenomenon of gels prepared from rainbow trout muscle in association with death condition and freshness was examined. It was suggested that bleeding might promote the modori-phenomenon irrespective of the death condition. Additionally, the modori-property changed according to freshness. However, the relationship between the post mortem pH and the modori-property was not clearly demonstrated.
Promotion of the modori-phenomenon by bleeding suggested the existence of some inhibitor(s) for the modori-phenomenon in blood. Actually, the addition of the serum fraction of rainbow trout blood suppressed the modri-phenomenon as well as the breakdown of myosin heavy chain.