Pre-rigor filleting and drip loss from fillets of farmed Atlantic cod (Gadus morhua L.)

Aquaculture Research

Volumn 38, Issue 16, 2007, Pages 1721-1731

  Kristoffersen, Silje ^a   Vang, Birthe ^a   Larsen, Rune ^a   Olsen, Ragnar L ^a  

^a UNIVERSITY OF TROMSØ   (Norway)

Author keywords

Atlantic cod; Drip loss; Pre rigor filleting; SDS PAGE; Zymography

Indexed keywords

ENZYME; GADOID; MEAT; PH; PROTEIN; SULFATE;

GADUS MORHUA;

EID: 36749087617     PISSN: 1355557X     EISSN: 13652109     Source Type: Journal    
DOI: 10.1111/j.1365-2109.2007.01843.x     Document Type: Article

References (77)

1. Ando M., Toyohara H., Shimizu Y. Sakaguchi M. (1991) Post mortem tenderization of rainbow trout (Oncorhyncus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure. Journal of the Science of Food and Agriculture 55, 589 597.
2. Ang J.F. Haard N.F. (1985) Chemical composition and post mortem changes in soft textured muscle from intensely feeding Atlantic Cod (Gadus morhua L.). Journal of Food Biochemistry 9, 49 64.
3. Aoki T. Ueno R. (1997) Involvement of cathepsins B and L in the post mortem autolysis of mackerel muscle. Food Research International 30, 585 591.
4. Boehm M.L., Kendall T., Thompson V.F. Goll D.E. (1998) Changes in the calpains and calpastatin during post mortem storage of bovine muscle. American Society of Animal Science 76, 2415 2334.
5. Bracho G.E. Haard N.F. (1995) Identification of two matrix metalloproteinases in the skeletal muscle of Pacific rockfish (Sebastes sp). Journal of Food Biochemistry 19, 299 319.
6. Bremner A. Hallett I.C. (1985) Muscle fiber-connective tissue junctions in the fish blue grenadier (Macruronus novaezelandiae). A scanning electron microscope study. Journal of Food Science 50, 975 980.
7. Cao M.J., Jiang X.J., Zhong H.C., Zhang Z.J. Su W.J. (2006) Degradation of myofibrillar proteins by a myofibril-bound serine proteinase in the skeletal muscle of crucian carp (Carasius auratus). Food Chemistry 94, 7 13.
8. Cheret R., Delbarre-Ladrat C., de Lamballerie-Anton M. Verrez-Bagnis V. (2007) Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chemistry 101, 1474 1479.
9. Christensen L.B. (2003) Drip loss sampling in porcine m. longissimus dorsi. Meat Science 63, 469 477.
10. Correa J.A., Mèthot S. Faucitano L. (2007) A modified meat juice container (EZ-driploss) procedure for a more reliable assessment of drip loss and related quality changes in pork meat. Journal of Muscle Foods 18, 67 77.
11. Delbarre-Ladrat C., Cheret R., Taylor R. Verrez-Bagnis V. (2006) Trends in post mortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure. Critical Reviews in Food Science and Nutrition 46, 409 421.
12. den Hertog-Meischke M.J.A., Klont R.E., Smulders F.J.M. van Logtestijn J.G. (1997) Variation in post mortem rate of glycolysis does not necessarily affect drip loss of non-stimulated veal. Meat Science 47, 323 329.
13. Dransfield E., Etherington D.J. Taylor M.A.J. (1992) Modelling post mortem tenderisation-II: enzyme changes during storage of electrically stimulated and non-stimulated beef. Meat Science 31, 75 84.
14. Einen O., Guerin T., Fjæra S.O. Skjervold P.O. (2002) Freezing of pre-rigor fillets of Atlantic salmon. Aquaculture 212, 129 140.
15. Ertbjerg P., Larsen L.M. Møller A.J. (1999) Effect of pre rigor lactic acid treatment on lysosomal enzyme release in bovine muscle. Journal of the Science of Food and Agriculture 79, 95 100.
16. Etherington D.J., Taylor M.A.J., Wakefield D.K., Cousins A. Dransfield E. (1990) Proteinase (cathepsin B, D, L and calpains) levels and conditioning rates in normal, electrically stimulated and high-ultimate-pH chicken muscle. Meat Science 28, 99 109.
17. Ewan R.C., Topel D.G. Ono K. (1979) Chemical composition of chops from pale, soft, exudative (PSE) and normal pork loins. Journal of Food Science 44, 678 680.
18. Geesink G.H., Morton J.D., Kent M.P. Bickerstaffe R. (2000) Partial purification and characterization of Chinook salmon (Oncorhyncus tshawytscha) calpains and an evaluation of their role in post mortem proteolysis. Journal of Food Science 65, 1318 1324.
19. Geesink G.H., Kuchay S., Chishti A.H. Koohmaraie M. (2006) μ-Calpain is essential for post mortem proteolysis of muscle proteins. Journal of Animal Science 84, 2834 2840.
20. Gil M., Hortós M. Sárraga C. (1998) Calpain and cathepsin activities, and protein extractability during ageing of longissimus pocine muscle from normal and PSE meat. Food Chemistry 63, 385 390.
21. Hamn R. (1986) Functional properties of the myofibrillar system and their measurements. In : Muscle as Food (ed. by P.J. Bechtel pp. 135 199. Academic Press, New York, USA.
22. Hernandez-Herrero M.M., Duflos G., Malle P. Bouquelet S. (2003) Collagenase activity and protein hydrolysis as related to spoilage of iced cod (Gadus morhua). Food Research International 36, 141 147.
23. Ho M.L., Chen G.H. Jiang S.T. (2000) Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi. Fisheries Science 66, 558 568.
24. Honikel K.O. (2004) Water-holding capacity of meat. In : Muscle Development of Livestock Animals: Physiology, Genetics and Meat Quality (ed. by M.F. te Pas, M.E. Everts H.P. Haagsmann pp. 389 400. CABI Publishing, Cambrigde, MA, USA.
25. Honikel K.O., Kim C.J., Hamm R. Roncales P. (1986) Sarcomere shortening of pre-rigor muscles and its influence on drip loss. Meat Science 16, 267 282.
26. Huff-Lonergan E. Lonergan S.M. (2005) Mechanisms of water-holding capacity of meat: the role of post mortem biochemical and structural changes. Meat Science 71, 194 204.
27. Hultmann L. Rustad T. (2004) Iced storage of Atlantic salmon (Salmo salar) - effects on endogenous enzymes and their impact on muscle proteins and texture. Food Chemistry 87, 31 41.
28. Ingòlfsdòttir S., Stefànsson G. Kristbergsson K. (1998) Seasonal variations in physicochemical and textural properties of North Atlantic cod (Gadus morhua) mince. Journal of Aquatic Food Product Technology 7, 39 61.
29. Kiessling A., Espe M., Ruohonen K. Mørkøre T. (2004) Texture, gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia. Aquaculture 236, 645 657.
30. Koshikawa N., Yasumitsu H., Umeda M. Miyazaki K. (1992) Multiple secretion of matrix serine proteinases by human gastric-carcinoma cell-lines. Cancer Research 52, 5046 5053.
31. Kristoffersen S., Tobiassen T., Esaiassen M., Olsson G.B., Godvik L.A., Seppola M. Olsen R.L. (2006) Effects of pre-rigor filleting on quality aspects of Atlantic cod (Gadus morhua L.). Aquaculture Research 37, 1556 1564.
32. Kristoffersen S., Tobiassen T., Steinsund V. Olsen R.L. (2006) Slaughter stress, post mortem muscle pH and rigor development in farmed Atlantic cod (Gadus morhua L.). International Journal of Food Science and Technology 41, 861 864.
33. Kubo T., Gerelt B., Han G.D., Sugiyama T., Nishiumi T. Suzuki A. (2002) Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning or high-pressure treatment. Meat Science 61, 415 418.
34. Ladrat C., Verrez-Bagnis V., Noel J. Fleurence J. (2003) In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D and L. Food Chemistry 81, 517 525.
35. Laemmli U.K. (1970) Cleavage of structural proteins during assembly of head of bacteriophage T4. Nature 227, 680 685.
36. Lamare M., Taylor R.G., Farout L., Briand Y. Brand M. (2002) Changes in proteasome activity during post mortem aging of bovine muscle. Meat Science 61, 199 204.
37. Lambert I.H., Nielsen J.H., Andersen H.J. Ortenblad N. (2001) Cellular model for induction of drip loss in meat. Journal of Agricultural and Food Chemistry 49, 4876 4883.
38. Larsen R., Stormo S.K., Dragnes B.T. Elvevoll E.O. (2007) Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing. Journal of Food Composition and Analysis 20, 396 402.
39. Lødemel J.B. Olsen R.L. (2003) Gelatinolytic activities in muscle of Atlantic cod (Gadus morhua), spotted wolffish (Anarhichas minor) and Atlantic salmon (Salmo salar). Journal of the Science of Food and Agriculture 83, 1031 1036.
40. Lødemel J.B., Mæhre H.K., Winberg J.O. Olsen R.L. (2004) Tissue distribution, inhibition and activation of gelatinolytic activities in Atlantic cod (Gadus morhua). Comparative Biochemistry and Physiology Part B 137, 363 371.
41. Love R.M., Lavèty J. Steel P.J. (1969) The connective tissues of fish II. Gaping in commercial species of frozen fish in relation to rigor mortis. Journal of Food Technology 4, 39 44.
42. Meade S.J., Reid E.A. Gerrard J.A. (2005) The impact of processing on the nutritional quality of food proteins. Journal of AOAC International 88, 904 922.
43. Mørkøre T. (2006) Relevance of dietary oil source for contraction and quality of pre-rigor filleted Atlantic cod, Gadus morhua. Aquaculture 251, 56 65.
44. Mørkøre T., Hansen S.J. Rørvik K.A. (2006) Relevance of storage temperature for contraction and gaping of pre-rigor filleted farmed cod (Gadus morhua L.). In : Seafood Research from Fish to Dish (ed. by J.B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø J. Oehlenschlãger pp. 173 184. Wageningen Academic Publishers, The Netherlands.
45. Offer G. Knight P. (1988) The structural basis of water-holding capacity in meat. Part 2: drip losses. In : Developments in Meat Science (ed. by R.A. Lawrie pp. 173 243. Elsevier Science Publications, London, UK.
46. Offer G., Restall D. Trinick J. (1984) Water-holding in meat. In : Recent Advances in the Chemistry of Meat (ed. by A.J. Bailey pp. 70 86. The Royal Society of Chemistry, London, UK.
47. Ofstad R., Egelandsdal B., Kidman S., Myklebust R., Olsen R.L. Hermansson A.M. (1996) Liquid loss as effected by post mortem ultrastructural changes in fish muscle: cod (Gadus morhua L.) and salmon (Salmo salar). Journal of the Science of Food and Agriculture 71, 301 312.
48. Ogata H., Aranishi F., Hara K., Osatomi K. Ishihara T. (1998) Proteolytic degradation of myofibrillar components by carp cathepsin L. Journal of the Science of Food and Agriculture 76, 499 504.
49. Òlafsdottir G., Martinsdòttir E., Oehlenschläger J., Dalgaard P., Jensen B., Undeland I., Mackie I.M., Henehan G., Nielsen J. Nilsen H. (1997) Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology 8, 258 265.
50. Olsson G.B., Ofstad R., Lødemel J.B. Olsen R.L. (2003) Changes in water-holding capacity of halibut muscle during cold storage. Lebensmittel-Wissenschaft Und-Technologie 36, 771 778.
51. Olsson G.B., Olsen R.L., Carlehøg M. Ofstad R. (2003) Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus). Aquaculture 217, 191 205.
52. Olsson G.B., Cooper M., Friis T.J. Olsen R.L. (2006) Gelatinolytic activity in muscle of farmed and wild Atlantic cod (Gadus morhua) related to muscle softening. In : Seafood Research from Fish to Dish (ed. by J.B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø J. Oehlenschlãger pp. 161 171. Wageningen Academic Publishers The Netherlands.
53. Quéméner L., Suquet M., Mero D. Gaignon J.L. (2002) Selection method of new candidates for finfish aquaculture: the case of the French Atlantic, the Channel and the North Sea coasts. Aquatic Living Resources 15, 293 302.
54. Robb D.H.F., Kestin S.C. Warriss P.D. (2000) Muscle activity at slaughter: I. Changes in flesh colour and gaping in rainbow trout. Aquaculture 182, 261 269.
55. Rørå A.M.B., Regost C. Lampe J. (2003) Liquid holding capacity, texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil. Food Research International 36, 231 239.
56. Rosenlund G. Skretting M. (2006) Worldwide status and perspective on gadoid culture. ICES Journal of Marine Science 63, 194 197.
57. Rustad T. (1992) Muscle chemistry and the quality of wild and farmed cod. In : Quality Assurance in the Fish Industry (ed. by H.H. Huss pp. 19 27. Elsevier Science Publishers B.V, Amsterdam, The Netherlands.
58. Saito M., Sato K., Kunisaki N. Kimura S. (2000) Characterization of a rainbow trout matrix metalloproteinase capable of degrading type I collagen. European Journal of Biochemistry 267, 6943 6950.
59. Saito M., Li H., Thompson V.F., Kunisaki N. Goll D.E. (2007) Purification and characterization of calpain and calpastatin from rainbow trout, Oncorhyncus mykiss. Comparative Biochemistry and Physiology Part B 146, 445 455.
60. Savage A.W.J., Warriss P.D. Jolley P.D. (1990) The amount and composition of the proteins in drip from stored pig meat. Meat Science 27, 289 303.
61. Sigholt T., Erikson U., Rustad T., Johansen S., Nordtvedt T.S. Seland A. (1997) Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Salmo salar). Journal of Food Science 62, 898 905.
62. Skjervold P.O., Fjæra S.O., Østby P.B., Isaksson T., Einen O. Taylor R. (2001) Properties of salmon flesh from different locations on pre- and post-rigor fillets. Aquaculture 201, 91 106.
63. Skjervold P.O., Røra A.M.B., Fjæra S.O., Vegusdal A., Vorre A. Einen O. (2001) Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon. Aquaculture 194, 315 326.
64. Solomon M.B., van Laack R.L.J.M. Eastridge J.S. (1998) Biophysical basis of pale, soft, exudative (PSE) pork and poultry muscle: a review. Journal of Muscle Foods 9, 1 11.
65. Sørensen N.K., Brataas R., Nyvold T.E. Lauritzen K. (1997) Influence of early processing (pre-rigor) on fish quality. In : Seafood from Producer to Consumer, Integrated Approach to Quality (ed. by J.B. Luten, T. Børresen J. Oehlenschlãger pp. 253 263. Elsevier Science B.V., Amsterdam, The Netherlands.
66. Svåsand T., Otterå H.M. Taranger G.L. (2004) The status and perspectives for the species. In : Culture of Cold-Water Marine Fish (ed. by E. Moksness, E. Kjørsvik Y. Olsen pp. 433 474. Blackwell Publishing, Oxford, England, UK.
67. Tilseth S. (1990) New marine fish species for cold-water farming. Aquaculture 85, 235 245.
68. Tobiassen T., Akse L., Midling K., Aas K., Dahl R. Eilertsen G. (2006) The effect of pre-rigor processing of cod (Gadus morhua L.) on quality and shelf life. In : Seafood Research from Fish to Dish (ed. by J.B. Luten, C. Jacobsen, K. Bekaert, A. Sæbø J. Oehlenschlãger pp. 149 159. Wageningen Academic Publishers, The Netherlands.
69. Towbin H., Staehelin T. Gordon L. (1979) Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: procedure and some applications. Proceedings of the National Academy of Sciences, USA 76, 4350 4354.
70. Toyohara H. Makinodan Y. (1989) Comparison of calpain I and calpain II from carp muscle. Comparative Biochemistry and Physiology 92B, 577 581.
71. Veiseth E., Shackelford S.D., Wheeler T.L. Koohmaraie M. (2001) Effect of post mortem storage on μ-calpain and m-calpain in ovine skeletal muscle. Journal of Animal Science 79, 1502 1508.
72. Verrez-Bagnis V., Ladrat C., Morzel M., Noël J. Fleurence J. (2001) Protein changes in post mortem sea bass (Dicentrarchus labrax) muscle monitored by one- and two-dimensional gel electrophoresis. Electrophoresis 22, 1539 1544.
73. Verrez-Bagnis V., Ladrat C., Noëlle J. Fleurence J. (2002) In vitro proteolysis of myofibrillar and sarcoplasmic protein of European sea bass (Dicentrarchus labrax L.) by an endogenous m-calpain. Journal of the Science of Food and Agriculture 82, 1256 1262.
74. Wang P.A., Stenvik J., Larsen R., Mæhre H. Olsen R.L. (2007) Cathepsin D from Atlantic cod (Gadus morhua L.) liver. Isolation and comparative studies. Comparative Biochemistry and Physiology Part B 147, 504 511.
75. Whiting R.C., Montgomery M.W. Anglemier A.F. (1975) Stability of rainbow trout (Salmo gairdneri) muscle lysosomes and their relationship to rigor mortis. Journal of Food Science 40, 854 857.
76. Woessner J.F. (1991) Matrix metalloproteinases and their inhibitors in connective-tissue remodeling. FASEB Journal 5, 2145 2154.
77. Yamashita M. Konagaya S. (1990) Participation of cathepsin L into extensive softening of the muscle of Chum salmon caught during spawning migration. Nippon Suisan Gakkaishi 56, 1271 1277.