Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment
ABSTRACT: Atlantic salmon ( Salmo salar ) fillets were stored on ice for a maximum of 14 d to determine which muscle structures are associated with changes in texture and rigor. Texture was measured as shear force and the changes correlated with structural alterations. Texture decreased significantl...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2002.tb09502.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb09502.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09502.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2002.tb09502.x 2024-06-23T07:51:20+00:00 Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment Taylor, R.G. Fjaera, S.O. Skjervold, P.O. 2002 http://dx.doi.org/10.1111/j.1365-2621.2002.tb09502.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb09502.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09502.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 67, issue 6, page 2067-2071 ISSN 0022-1147 1750-3841 journal-article 2002 crwiley https://doi.org/10.1111/j.1365-2621.2002.tb09502.x 2024-06-11T04:49:50Z ABSTRACT: Atlantic salmon ( Salmo salar ) fillets were stored on ice for a maximum of 14 d to determine which muscle structures are associated with changes in texture and rigor. Texture was measured as shear force and the changes correlated with structural alterations. Texture decreased significantly within 24 h in parallel with loss of attachment of muscle fibers. Loss of rigor stiffness by 5 d was associated with myofiber detachment from the myocommata. These results show that fillet texture depends on several distinct structures and events, initially including breaks in the cell cytoskeleton and loss of fiber‐fiber attachment and later breaks in the connective tissue and fiber detachment from the myocommata. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 67 6 2067 2071 |
institution |
Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT: Atlantic salmon ( Salmo salar ) fillets were stored on ice for a maximum of 14 d to determine which muscle structures are associated with changes in texture and rigor. Texture was measured as shear force and the changes correlated with structural alterations. Texture decreased significantly within 24 h in parallel with loss of attachment of muscle fibers. Loss of rigor stiffness by 5 d was associated with myofiber detachment from the myocommata. These results show that fillet texture depends on several distinct structures and events, initially including breaks in the cell cytoskeleton and loss of fiber‐fiber attachment and later breaks in the connective tissue and fiber detachment from the myocommata. |
format |
Article in Journal/Newspaper |
author |
Taylor, R.G. Fjaera, S.O. Skjervold, P.O. |
spellingShingle |
Taylor, R.G. Fjaera, S.O. Skjervold, P.O. Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment |
author_facet |
Taylor, R.G. Fjaera, S.O. Skjervold, P.O. |
author_sort |
Taylor, R.G. |
title |
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment |
title_short |
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment |
title_full |
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment |
title_fullStr |
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment |
title_full_unstemmed |
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata Attachment |
title_sort |
salmon fillet texture is determined by myofiber‐myofiber and myofiber‐myocommata attachment |
publisher |
Wiley |
publishDate |
2002 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09502.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb09502.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09502.x/fullpdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 67, issue 6, page 2067-2071 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2002.tb09502.x |
container_title |
Journal of Food Science |
container_volume |
67 |
container_issue |
6 |
container_start_page |
2067 |
op_container_end_page |
2071 |
_version_ |
1802642408869986304 |