Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon ( Salmo salar)
ABSTRACT Initial levels of white muscle high‐energy phosphates, IMP, ATP:IMP‐ratio, adenylate energy charge and pH were used as indicators of handling stress when Atlantic salmon were slaughtered. Ante‐mortem handling included fish that were either anesthetized (baseline), quickly netted and killed...
| Published in: | Journal of Food Science |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1997
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1997.tb04365.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1997.tb04365.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04365.x/fullpdf |
| Summary: | ABSTRACT Initial levels of white muscle high‐energy phosphates, IMP, ATP:IMP‐ratio, adenylate energy charge and pH were used as indicators of handling stress when Atlantic salmon were slaughtered. Ante‐mortem handling included fish that were either anesthetized (baseline), quickly netted and killed by a blow to the head (unstressed) or chased to exhaustion in the holding tank (stressed). During subsequent storage in ice, freshness was evaluated in terms of IMP, HxR, Hx and K‐values. HPLC showed initial differences in distribution of metabolites induced by struggling gradually fell during storage. K‐values were different only for 2 days post mortem, but the effect of handling stress was discernible as higher mean K‐values and different IMP and HxR contents for up to 7 days post mortem. |
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