Postmortem Changes of Cultivated Atlantic Salmon and Their Effects on Salt Uptake

• Published in: Journal of Food Science
• Main Authors: WANG, D., TANG, J., CORREIA, L.R., GILL, T.A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1998
• Subjects: Atlantic salmon; Salmo salar
• Online Access: https://doi.org/10.1111/j.1365-2621.1998.tb15801.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1998.tb15801.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15801.x/fullpdf

ABSTRACT Rigor mortis of cultivated Atlantic salmon ( Salmo salar ) began to set in 8h after death and was fully resolved 60–70h after death during storage at 0°C. Maximum muscle contraction was observed 24–30h after death. ATP content decreased from 7.25 to 0.14 to 0.09 μmol/g fish from pre‐rigor mortis to in‐rigor mortis to post‐rigor mortis state. The inosine and hypoxanthine contents increased from 0 to 1.20 to 4.06 μmol/ g fish and from 0.08 to 0.33 to 0.84 μmol/g fish during 60h storage, respectively, during 60h of storage at 0°C. Postmortem changes affected salt uptake. The equilibrium salt concentrations of pre‐rigor, in‐rigor and post‐rigor mortis salmon were 0.53, 0.66 and 0.75 g/g salt‐free solids, respectively, in a 20% (w/v) sodium chloride solution at 10°C.