RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN
Rigor mortis of cultivated Atlantic salmon (Salmo salar) be-gan to set in 8h after death and was fully resolved 60-70h after death during storage at 0°C. Maximum muscle contrac-tion 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...
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ftciteseerx:oai:CiteSeerX.psu:10.1.1.511.4374 2023-05-15T15:32:08+02:00 RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN D. Wang J. Tang L. R. Correia T. A. Gill The Pennsylvania State University CiteSeerX Archives application/pdf http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.511.4374 http://www.bsyse.wsu.edu/tang/Previouswebsite/Resources/pdfdocs/Thermal/tang34.pdf en eng http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.511.4374 http://www.bsyse.wsu.edu/tang/Previouswebsite/Resources/pdfdocs/Thermal/tang34.pdf Metadata may be used without restrictions as long as the oai identifier remains attached to it. http://www.bsyse.wsu.edu/tang/Previouswebsite/Resources/pdfdocs/Thermal/tang34.pdf Key Words salmon K value muscle postmortem rigor text ftciteseerx 2016-01-08T09:39:46Z Rigor mortis of cultivated Atlantic salmon (Salmo salar) be-gan to set in 8h after death and was fully resolved 60-70h after death during storage at 0°C. Maximum muscle contrac-tion 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 mol/ g fish and from 0.08 to 0.33 to 0.84 mol/g fish during 60h storage, respectively, during 60h of storage at 0C. Postmor-tem changes affected salt uptake. The equilibrium salt con-centrations 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 10C. Text Atlantic salmon Salmo salar Unknown |
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English |
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Key Words salmon K value muscle postmortem rigor |
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Key Words salmon K value muscle postmortem rigor D. Wang J. Tang L. R. Correia T. A. Gill RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN |
topic_facet |
Key Words salmon K value muscle postmortem rigor |
description |
Rigor mortis of cultivated Atlantic salmon (Salmo salar) be-gan to set in 8h after death and was fully resolved 60-70h after death during storage at 0°C. Maximum muscle contrac-tion 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 mol/ g fish and from 0.08 to 0.33 to 0.84 mol/g fish during 60h storage, respectively, during 60h of storage at 0C. Postmor-tem changes affected salt uptake. The equilibrium salt con-centrations 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 10C. |
author2 |
The Pennsylvania State University CiteSeerX Archives |
format |
Text |
author |
D. Wang J. Tang L. R. Correia T. A. Gill |
author_facet |
D. Wang J. Tang L. R. Correia T. A. Gill |
author_sort |
D. Wang |
title |
RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN |
title_short |
RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN |
title_full |
RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN |
title_fullStr |
RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN |
title_full_unstemmed |
RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN |
title_sort |
rigor mortis is one of the most prominent changes in |
url |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.511.4374 http://www.bsyse.wsu.edu/tang/Previouswebsite/Resources/pdfdocs/Thermal/tang34.pdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
http://www.bsyse.wsu.edu/tang/Previouswebsite/Resources/pdfdocs/Thermal/tang34.pdf |
op_relation |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.511.4374 http://www.bsyse.wsu.edu/tang/Previouswebsite/Resources/pdfdocs/Thermal/tang34.pdf |
op_rights |
Metadata may be used without restrictions as long as the oai identifier remains attached to it. |
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1766362645484535808 |