Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2067-2071

  Taylor, R G ^b   Fjaera, S O ^a   Skjervold, P O ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b CEMAGREF   (France)

Author keywords

Microscopy; Muscle; Rigor; Salmon; Texture

Indexed keywords

SALMO; SALMO SALAR;

EID: 0036691070     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09502.x     Document Type: Article

References (41)

1. Texture properties of farmed rainbow trout (Oncorhynchus mykiss): Effects of diet, muscle fat content, and time of storage
2. Correspondence of collagen to the softening of fish meat during refrigeration
3. Postmortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue
4. Postmortem tenderization of fish muscle proceeds independently of resolution of rigor mortis
5. Rigor mortis and adenosine triphosphate
6. Postmortem changes in muscle
7. Rigor mortis assessment of Atlantic salmon (Salmo salar) and effects of stress
8. Consumer evaluation of beef of known categories of tenderness
9. Gaping in fish flesh
10. Fine structure of the myocommata-muscle fiber junction in Hoki (Macruronus novaezelandiae)
11. Postmortem changes in cytoskeletal elements of fish muscle
12. Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures
13. Changes in the fine structure of the myocommata-muscle fiber junction related to gaping in rested and exercised muscle from king salmon (Oncorhynchus tshawytscha)
14. Partial purification and characterization of Chinook salmon (Oncorhynchus tshawytscha) calpains and an evaluation of their role in postmortem proteolysis
15. Fine structure of the myocommata-muscle fiber junction in hold (Macruronus novaezelandiae)
16. Contribution of the connective tissues on the texture difference of various fish species
17. Effect of electrical stimulation on postmortem titin, nebulin, desmin, troponin-T degradation, and ultrastructural changes in bovine longissimus muscle
18. Degradation of proteoglycans in the skeletal muscle of Pacific rockfish (Sebastes sp.) during ice storage
19. A muscle hypertrophy condition in lamb (callipyge): Characterization of the effects on muscle growth and meat quality traits
20. An evaluation of simple methods for following rigor development in fish
21. Changes in a-connectin content during storage of iced, frozen, and thawed fish muscles
22. Deformation of collagenous, elastin, and muscle fibers in raw meat in relation to anisotropy and length ratios
23. Mechanical properties of meat
24. Location of postmortem changes in some cytoskeletal proteins in pork and cod muscle
25. Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products
26. Liquid loss as effected by postmortem ultrastructural changes in fish muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)
27. Methods to evaluate fish freshness in research and industry
28. Dystrophin cleavage and sarcolemna detachment are early postmortem changes of bass (Dicentrarchus labrax) white muscle
29. Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle
30. Handling stress and storage temperature affect meat quality of farmed-raised Atlantic Salmon (Salmo salar)
31. Rigor in Atlantic salmon as affected by crowding stress prior to chilling before slaughter
32. Live chilling and crowding in Atlantic salmon before slaughter
33. Properties of salmon flesh from different locations on pre- and post-rigor fillets
34. Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon
35. Changes in functional properties during storage of salmon
36. Microstructure of cuts through the connective tissue framework of meat
37. Is Z-disk degradation responsible for postmortem tenderization?
38. Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus
39. Relation of the rigor mortis of fish body and the texture of the muscle
40. Postmortem changes in alpha-actinin and connection in carp and rainbow trout muscles
41. Texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test