Differences in Progress of Rigor Mortis between Cultured Red Sea Bream and Cultured Japanese Flounder

Fisheries Science

Volumn 64, Issue 2, 1998, Pages 309-313

  Lee, Kyung Hee ^a   Tsuchimoto, Mutsuyosi ^a   Onishi, Takahiro ^a   Wu, Zi Hua ^a   Jabarsyah, Abdul ^a   Misima, Tosio ^a   Tachibana, Katsuyasu ^a  

^a NAGASAKI UNIVERSITY   (Japan)

Author keywords

Cold rigor mortis; Cultured Japanese flounder; Cultured red sea bream; Muscular contraction; Rigor mortis

Indexed keywords

EID: 0003930562     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.64.309     Document Type: Article

References (18)

1. M. Iwamoto, H. Yamanaka, H. Abe, S. Watabe, and K. Hashimoto: Rigor-mortis progress and its temperature-dependency in several marine fishes. Nippon Suisan Gakkaishi, 56, 93-99 (1990).
2. M. Bito, K. Yamada, Y. Mikumo, and K. Amano: Studies on rigor-mortis of fish-1. Difference in the mode of rigor-mortis among some varieties of fish by modified Cutting's method. Bull Tokai Reg. Lab., 109, 89-96 (1983).
3. S. Watabe, H. Ushio, M. Iwamoto, M. Kamal, H. Ioka, and K. Hashimoto: Rigor-mortis progress of sardine and mackerel in association with ATP degradation and lactate accumulation. Nippon Suisan Gakkaishi, 55, 1833-1839 (1989).
4. M. Iwamoto, H. Yamanaka, S. Watabe, and K. Hashimoto: Comparison of rigor mortis progress between wild and cultured plaices. Nippon Suisan Gakkaishi, 56, 101-104 (1990).
5. M. Iwamoto, H. Ioka, M. Saito, and H. Yamanaka: Relation between rigor-mortis of sea bream and storage temperature. Nippon Suisan Gakkaishi, 51, 443-446 (1985).
6. R. W. H. Parry, M. V. Alcasid, and E. B. Panggat: Cold shock in fish; its characteristics in big head. International J. Food Sci. and Tech., 22, 637-642 (1987).
7. C. A. Curren, R. G. Poulten, A. Brueton, and N. S. D. Jones: Cold shock reaction in ice tropical fish. J. Food Tech., 21, 289-299 (1986).
8. M. Iwamoto, H. Yamanaka, S. Watabe, and K. Hashimoto: Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. J. Food Sci., 52, 1514-1517 (1987).
9. S. Mochizuki and A. Sato: Effect of various killing procedures and storage temperature on postmorterm changes in the muscle of horse mackerel. Nippon Suisan Gakkaishi, 60, 125-130 (1994).
10. K. Amano, M. Bito, and T. Kawabata: Handling effect upon biochemical change in the fish muscle immediately after catch-1; Difference of glycolysis in the frigate mackerel killed by various methods. Nippon Suisan Gakkaishi, 19, 487-498 (1953).
11. H. Oka, K. Ohno, and J. Ninomiya: Changes in texture during cold storage of cultured yellow tail meat prepared by different killing methods. Nippon Suisan Gakkaishi, 56, 1673-1678 (1990).
12. R. W. Korenon, T. C. Lainer, and F. Giesbrecht: An evalution of simple methods for following rigor development in fish. J. Food Sci., 55, 346-348 (1990).
13. M. Iwamato and H. Yamanaka: Remarkable differences in rigor mortis between wild and cultured specimens of red sea bream Pagrus major. Nippon Suisan Gakkaishi, 52, 275-279 (1986).
14. G. C. Whang, H. Ushio, S. Watabe, M. Iwamoto, and K. Hashimoto: The effect of thermal acclimation on rigor mortis progress of carp stored at different temperatures. Nippon Suisan Gakkaishi, 57, 541-548 (1991).
15. H. Abe and E. Okuma: Rigor-mortis progress of carp acclimated to different water temperatures. Nippon Suisan Gakkaishi, 57, 2095-2100 (1991).
16. S. Watabe, G. C. Hwang, H. Ushio, and K. Hashimoto: Changes in rigor mortis progress of carp induced by temperature acclimation. Agric. Biol. Chem., 54, 219-221 (1990).
17. 2+-uptake by sarcoplasmic reticulum. J. Food Sci., 54, 1107-1115 (1989).
18. 2+-ATPase on the speed and pattern of rigor mortis in fish species or cultured and wild fish. Fisheries Sci., 64, 148-154 (1998).