Changes in muscle properties during postmortem storage of farmed sea bream (Sparus aurata)

Journal of Food Process Engineering

Volumn 34, Issue 3, 2011, Pages 922-946

  Suarez M D ^a   Martinez T F ^a   Saez M I ^a   Alferez B ^a   Garcia Gallego M ^b  

^a UNIVERSITY OF ALMERÍA   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

COLLAGEN CONTENT; CONTRIBUTING FACTOR; LIMITED PROTEOLYSIS; MUSCLE PROPERTIES; MYOFIBRILLAR PROTEINS; PROTEIN FRACTIONS; SARCOPLASMIC; SEA BREAM; STORAGE TEMPERATURES; TEXTURAL PARAMETERS; WATER HOLDING CAPACITY;

COLLAGEN; ELECTROPHORESIS; FOOD STORAGE; WATER CONTENT;

MUSCLE;

ARCHOSARGUS RHOMBOIDALIS; SPARUS AURATA;

EID: 79958261819     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00522.x     Document Type: Article

References (65)

1. ALEMAN, M.P., KALUDA, K., and, UCHIYAMA, H., 1982. Partial freezing as a means of keeping freshness of fish. Bull. Tokai Reg. Fish. Res. Lab. 106, 11-26.
2. ANDO, M., YOSHIMOTO, Y., INABU, K., NAKAGAWA, T., and, MAKINODAN, Y., 1995. Post mortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissues corresponding to post mortem tenderization. Fish. Sci. 61, 327-330.
3. ASHIE, I.N.A., and, SIMPSON, B.K., 1998. A research note effects of pressurization and refrigerated storage on microstructure of fish muscle tissue. J. Muscle Foods 9, 193-199. (Pubitemid 128337839)
4. 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.
5. ASTIER, C., LABRE, J.P., ROUSTAND, C., and, BENYAMIN, Y., 1991. Sarcomeric disorganization in post-mortem fish muscle. Comp. Biochem. Physiol. 100, 459-465.
6. AUBOURG, S.P., PIÃEIRO, C., GALLARDO, J.M., and, BARROS-VELAZQUEZ, J., 2005. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chem. 90, 445-452. (Pubitemid 39361080)
7. BAGNI, M., CIVITAREALE, C., PRIORI, A., BALLERINI, A., FINOIA, M., BRAMBILLA, G., and, MARINO, G., 2007. Pre-slaughter crowding stress and killing procedures affecting quality and welfare in sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata). Aquaculture 263, 52-60. (Pubitemid 46176015)
8. BRACHO, G.E., and, HAARD, N.F., 1996. Determination of collagen cross-link in rockfish skeletal muscle. J. Food Sci. 49, 435-451.
9. BRADFORD, M.M., 1976. A refined and sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding. Anal. Biochem. 72, 248-254.
10. BREMNER, H.A., 1999. Gaping in fish flesh. In Extracellular Matrix of Fish and Shellfish (, K. Sato, M. Sakaguchi, and, H.A. Bremner, eds.) pp. 81-94, Research Signpost, Trivandrum, India.
11. CHéRET, R., HERNÁNDEZ-ANDRéS, A., and, DELBARRE-LADRAT, C., 2006. Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment. Eur. Food Res. Technol. 222, 527-535. (Pubitemid 43383252)
12. DELBARRE-LADRAT, C., CHéRET, R., TAYLOR, R., and, VERREZ-BAGNIS, V., 2006. Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure. Crit. Rev. Food Sci. Nutr. 46, 409-421. (Pubitemid 44218470)
13. ECKHOFF, K.M., AIDOS, I., HEMRE, G., and, LIE, O., 1998. Collagen content in farmed Atlantic salmon (Salmo salar, L.) and subsequent changes in solubility during storage on ice. Food Chem. 62, 197-200. (Pubitemid 28327659)
14. EINEN, O., and, THOMASSEN, M.S., 1998. Starvation prior to slaughter in Atlantic salmon (Salmo salar). II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture 169, 37-53. (Pubitemid 28548199)
15. ESPE, M., RUOHONEN, K., BJÃRNEVIK, M., FRÃYLAND, L., NORTVEDT, R., and, KIESSLING, A., 2004. Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240, 489-504. (Pubitemid 39320371)
16. FAO GLOBEFISH. 2008. Fish info network. Market Reports. (accessed November 14, 2008).
17. GINéS, R., PALACIO, M., ZAMORANO, M.J., ARGÃELLO, A., LÃPEZ, J.L., and, ALFONSO, J.M., 2002. Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (Sparus aurata). Aquac. Int. 10, 379-389. (Pubitemid 36650258)
18. GORNALL, A., BARDAWILL, C., and, DAVID, M., 1949. Determination of serum proteins by means of the Biuret reaction. J. Biol. Chem. 177, 751-766.
19. GRIGORAKIS, K., 2007. Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: A review. Aquaculture 272, 55-75. (Pubitemid 350054889)
20. HALLETT, I., and, BREMNER, H., 1988. Fine structure of the myocommata muscle fiber junction in hoki (Macruronus novaezelandie). J. Sci. Food Agric. 44, 245-261.
21. HATAE, K., TAMARI, S., MIYANAGA, K., and, MATSUMOTO, J.J., 1985. Species difference and changes in the physical properties of fish muscle as freshness decrease. Bull. Jpn. Soc. Sci. Fish. 51, 1155-1161.
22. HERNANDEZ-HERRERO, M., ROIG-SAGUES, A.X., LÃPEZ-SABATER, E.I., RODRíGUEZ-JEREZ, J.J., and, MORA-VENTURA, M.T., 1999. Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.). A microassay method for determining the protein hydrolysis. J. Agric. Food Chem. 47, 3319-3324. (Pubitemid 29422035)
23. HERRERO, A.M., 2008. Raman spectroscopy a promising technique for quality assessment of meat and fish: A review. Food Chem. 107, 1642-1651. (Pubitemid 350166775)
24. HUSS, H.H., 1988. Fresh Fish: Quality and Quality Changes, p. 132, FAO Fisheries Series, 29, Food and Agriculture Organisation of the United Nations (FAO), Rome, Italy.
25. ISO. 1978. Standard method 3496. Meat and meat products. Determination of L(-) hydroxiproline content (reference method). International Organization for Standarization. ISO 3496-1978.
26. IWAMOTO, M., YAMANAKA, H., ABE, H., WATABE, S., and, HASHIMOTO, S., 1990a. Rigor-mortis progress and its temperature-dependency in several marine fishes. Nippon Suisan Gakkaishi 56, 93-99.
27. IWAMOTO, M., YAMANAKA, H., WATABE, S., and, HASHIMOTO, K., 1990b. Comparison of rigor-mortis progress between wild and cultured plaices. Nippon Suisan Gakkaishi 56, 101-104.
28. IWAMOTO, M., IOKA, H., SAITO, H., and, YAMANAKA, H., 1985. Relation between rigor mortis of sea bream and storage temperatures. Nippon Suisan Gakkaishi 51, 443-446.
29. KATO, N., UMEMOTO, S., and, UCHIYAMA, H., 1974. Partial freezing as a means of preserving the freshness of fish-II. Changes in the properties of protein during the storage of partially frozen sea bass muscle. Bull. Jpn. Soc. Sci. Fish. 40, 1263-1267.
30. LADRAT, C., VERREZ-BAGNIS, V., NOEL, J., and, FLEURENCE, J., 2003. In vitro proteolysis of myofibrillar and sarcoplasmatic proteins of white muscle of sea bass (Dicentrarchus labrax L.): Effects of cathepsins B, D and L. Food Chem. 81, 517-525. (Pubitemid 36411761)
31. LAEMMLI, U.K., 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
32. LAROCHE, M., ROUSSEAU, F., and, DUMONT, T., 1995. Relation entre les résultats d'analyse sensorielle et de mesures instrumentales pour des filets de carpe. Piscic. Fr. 21, 22-26.
33. LOVE, R.M., and, ELERIAN, M.K., 1964. Protein denaturation on frozen fish. VIII.-the temperature of maximum denaturation in cod. J. Sci. Food Agric. 15, 805-809.
34. LOWE, T.E., RYDER, J.M., CARRAGHER, J.F., and, WELLS, R.M.G., 1993. Flesh quality in snapper, Pagrus auratus, affected by capture stress. J. Food Sci. 58, 770-773.
35. MAKINODAN, Y., TOYOHARA, H., and, NIWA, E., 1985. Implication of muscle alkaline proteinase in the texture degradation of fish meat gel. J. Food Sci. 50, 1351-1355.
36. MELVIN, E.F., WYATT, B.B., and, PRICE, R.J., 2004. Recommended procedures for handling troll-caught salmon. Sea Grant Extension Program. California Salmon Council. University of California, Davis.
37. MICHALCZYK, M., and, SURÃWKA, K., 2007. Changes in protein fractions of rainbow trout (Oncorhynchus mykiss) gravads during production and storage. Food Chem. 104, 1006-1013. (Pubitemid 46764456)
38. MOHR, V., 1987. Control of nutritional and sensory quality of cultured fish. In Seafood Quality Determination (, D.E. Kramer, and, J. Liston, eds.) pp. 487-496, Elsevier, Amsterdam, The Netherlands.
39. MONTERO, P., and, BORDERIAS, J., 1990. Effect of rigor mortis and ageing on collagen in trout (Salmo irideus) muscle. J. Sci. Food Agric. 52, 141-146.
40. NAKAYAMA, T., TOYODA, T., and, OOI, A., 1994. Physical property of carp muscle during rigor tension generation. Fish. Sci. 60, 717-721.
41. OFSTAD, R., 1995. Microstructure and liquid-holding capacity in cod (Gadus morhua L.) and salmon (Salmo salar) muscle; effects of heating. PhD Thesis, University of TromsÃ, Norway.
42. OFSTAD, R., EGELANDSDAL, B., KIDMAN, S., MYKLEBUST, R., OLSEN, R.L., and, HERMANSSON, A.M., 1996. Liquid loss as affected by post-mortem ultrastructural changes in fish muscle; cod (Gadus morhua L.) and salmon (Salmo salar). J. Sci. Food Agric. 71, 301-312. (Pubitemid 26311767)
43. OKA, H., OHNO, K., and, NINOMUYA, J., 1990. Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods. Bull. Jpn. Soc. Sci. Fish. 56, 1673-1678.
44. OLAFSDOTTIR, G., MARTINSDOTTIR, E., OEHLENSCHLAGER, J., DALGAARD, P., JENSEN, B., UNDELAND, I., MACKIE, I.M., HENEHAN, G., NIELSEN, J., and, NILSEN, H., 1997. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8, 258-266.
45. PALKA, K., 1999. Changes in intramuscular connective tissue and collagen solubility of bovine M. semitendinosus during retorting. Meat Sci. 53, 189-194. (Pubitemid 129556965)
46. PAPA, I., ALVAREZ, C., VERREZ-BAGNIS, V., FLEURENCE, J., and, BENYAMIN, Y., 1996. Post mortem release of fish white muscle α-actinin as a marker of disorganisation. J. Sci. Food Agric. 72, 63-70. (Pubitemid 26352562)
47. PASTORIZA, L., SAMPEDRO, G., HERRERA, J.J., and, CABO, M.L., 1998. Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius). Food Chem. 61, 23-28. (Pubitemid 28152153)
48. POLI, B.M., PARISI, G., ZAMPACAVALLO, G., MECATTI, M., LUPI, P., GUALTIERI, M., and, FRANCI, O., 2001. Quality outline of Europeansea bass (Dicentrarchus labrax) reared in Italy, shelf life, edible yield, nutritional and dietetic traits. Aquaculture 202, 303-315. (Pubitemid 33136642)
49. ROBB, D.H.F., KESTIN, S.C., and, WARRISS, P.D., 2000. Muscle activity at slaughter: I. Changes in flesh colour and gaping in rainbow trout. Aquaculture 182, 261-269. (Pubitemid 30081127)
50. SATO, K., YOSHINAKA, R., SATO, M., ITOH, Y., and, CHIMIZU, Y., 1988. Isolation of types I and V collagens from carp muscle. Comp. Biochem. Physiol., B 90, 155-158.
51. SATO, K., YOAHINKA, R., SATO, M., and, TOMITA, J., 1989. Biochemical characterization of collagen in myocommata and endomysium fractions in carp and spotted mackerel muscle. J. Food Sci. 54, 1511-1514.
52. SATO, K., KOIKE, A., YOSHINAKA, R., SATO, M., and, SHIMIZU, Y., 1994. Post-mortem changes in type I and V collagens in myocommatal and endomysial fractions of rainbow trout (Oncorhynchus mykiss) muscle. J. Aquat. Food Prod. Technol. 3, 5-11.
53. SCHNEPF, M., 1989. Protein-water interaction. In Water and Food Quality (, T.M. Hardman, ed.) pp. 135-168, Elsevier Applied Science, London, U.K.
54. SKJERVOLD, P.O., FJÃRA, S.O., OSTBY, P.B., and, EINEN, O., 2001. Live-chilling and crowding stress before slaughter of Atlantic salmon (Salmo salar). Aquaculture 192, 267-282.
55. SKJERVOLD, P.O., FJÃRA, S.O., and, SNIPEN, L., 2002. Predicting live-chilling dynamics of Atlantic salmon (Salmo salar). Aquaculture 209, 185-195. (Pubitemid 35211817)
56. SOKAL, R.R., and, ROHLF, F.J., 1981. Biometry, the Principles and Practice of Statistics in Biological Research, 2nd Ed., p. 859, W.H. Freeman, San Francisco, CA.
57. SUÁREZ, M.D., ABAD, M.M., RUIZ-CARA, T., ESTRADA, J.D., and, GARCíA-GALLEGO, M., 2005. Changes in muscle collagen content during post-mortem storage of farmed sea bream (Sparus aurata), influence on textural properties. Aquaculture Int. 13, 315-325. (Pubitemid 41529921)
58. TANAKA, T., 1991. Transportation conditions and market price of spiked fish. In Rigor Mortis in Fish (, H. Yamanaka, ed.) pp. 103-116, Koseisha-Koseikaku, Tokyo, Japan.
59. TEJADA, M., HUIDOBRO, A., and, MOHAMED, G.F., 2003. Comparison of gilthead sea bream (Sparus aurata) and hake (Merluccius merluccius) muscle proteins during iced and frozen storage. J. Sci. Food Agric. 83, 113-122. (Pubitemid 36128644)
60. TOYOHARA, H., and, SHIMIZU, Y., 1988. Relation of the rigor mortis of fish body and the texture of the muscle. Bull. Jpn. Soc. Sci. Fish. 54, 1795-1798.
61. UCHIYAMA, H., EHIRA, S., and, UCHIYAMA, T., 1978a. Partial freezing as a means of keeping freshness of cultured carp. Bull. Tokai Reg. Fish. Res. Lab. 94, 105-118.
62. UCHIYAMA, H., EHIRA, S., UCHIYAMA, T., and, MASUZAWA, H., 1978b. Partial freezing as a means of keeping freshness of cultured rainbow trout. Bull. Tokai Reg. Fish. Res. Lab. 95, 1-14.
63. VERREZ-BAGNIS, V., NOEL, J., SAUTEREAU, C., and, FLEURENCE, J., 1999. Desmin degradation in postmortem fish muscle. J. Food Sci. 64, 240-242. (Pubitemid 29223373)
64. VERREZ-BAGNIS, V., LADRAT, C., MORZEL, M., and, FLEURENCE, J.N.J., 2001. Protein changes in post mortem sea bass (Dicentrarchus labrax) muscle monitored by one- and two-dimensional gel electrophoresis. Electrophoresis 22, 1539-1544. (Pubitemid 32452101)
65. VERREZ-BAGNIS, V., LADRAT, C., NOELLE, J., and, FLEURENCE, J., 2002. In vitro proteolysis of European sea bass (Dicentrarchus labrax) myofibrillar and sarcoplasmic proteins by an endogenous m-calpain. J. Sci. Food Agric. 82, 1256-1262.