A research note effects of pressurization and refrigerated storage on microstructure of fish muscle tissue

Journal of Muscle Foods

Volumn 9, Issue 2, 1998, Pages 193-199

  Ashie, I N A ^b   Simpson, B K ^a  

^a MCGILL UNIVERSITY   (Canada)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032056191     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1998.tb00654.x     Document Type: Article

References (14)

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2. ASHIE, I.N.A. and SIMPSON, B.K. 1996. Application of hydrostatic pressure to control enzyme-related seafood texture deterioration. Food Res. Int. 29, 569-575.
3. ASHIE, I.N.A., SIMPSON, B.K. and RAMASWAMY, H.S. 1997. Changes in texture and microstructure of pressure-treated fish muscle tissue during storage. J. Muscle Foods 8, 13-32.
4. BOUTON, P.E., FORD, A.L., HARRIS, P.V., MACFARLANE, J.J. and O'SHEA, J.M. 1977. Pressure-heat treatment of post-rigor muscle: Effects on tenderness. J. Food Sci. 42, 132-135.
5. ELGASIM, E.A. and KENNICK, W.H. 1982. Effect of high hydrostatic pressure on meat microstructure. Food Microstructure 1, 75-82.
6. HULTIN, H.O. 1985. Characteristics of muscle tissue. In Food Chemistry. (O.R. Fennema, ed.) pp. 725-789, Marcel Dekker, New York.
7. IKKAI, T. and OOI, T. 1966. The effects of pressure on F-G transformation of actin. Biochemistry 5, 1551-1560.
8. KOOHMARIE, M. 1994. Muscle proteinases and meat aging. Meat Sci. 36,93-104.
9. LOCKER, R.H. and WILD, D.J.C. 1984. Tenderization of meat by pressure-heat involves weakening of the gap filaments in the myofibril. Meat Sci. 10, 207-233.
10. MACFARLANE, J.J. 1973. Pre-rigor pressurization of muscle: effects on pH, shear value, and taste panel assessment. J. Food Sci. 38, 294-298.
11. MACFARLANE, J.J. and MORTON, D.J. 1978. Effects of pressure treatment on the ultrastructure of striated muscle. Meat Sci. 2, 281-288.
12. PAPADOPOULOS, L.S., SMITH, S.B., WHEELER, T.L. and FINNE, G. 1989. Muscle ultrastructural changes in freshwater prawns, Macrobrachium rosenbergii, during iced storage. J. Food Sci. 54, 1125-1128, 1157.
13. SUZUKI, A., WATANABE, M., IWAMURA, K., IKEUCHI, Y. and SAlTO, M. 1990. Effect of high pressure treatment on the ultrastructure and myofibrillar protein of beef skeletal muscle. Agric. Biol. Chem. 54, 3085-3091.
14. WASSON, D.H. 1992. Fish muscle proteases and heat-induced myofibrillar degradation: A Review. J. Aquat. Food Prod. Technol. 1, 23-41.