In the present study we investigated the physicochemical changes in black rockfish (Sebastes schlegeli) muscle subjected to immersion in a cold saturated salt solution and determined the optimal immersion conditions. Fish were sacrificed instantly by a spike to the head and immersed in cold saturated salt solution under various conditions. The onset of rigor mortis was accelerated by a decrease in immersion temperature and an increase in immersion time. Additionally, the time to reach full rigor was significantly shorter. However, the rigor index of samples of fish immersed in the cold saturated salt solution was decreased more than in samples of fish immediately after death. The breaking strength of the samples immersed in the cold brine solution increased slowly but did not increase under every set of conditions. The breaking strength of all samples immersed in the cold saturated salt solution decreased significantly after reaching the maximum value following immersion at -12.5C for 5 min. The ATP content was lowest under the aforementioned conditions (-12.5C and 5 min) and then increased. The lactate levels also increased under the optimal conditions and then decreased, in contrast to the ATP content. Transmission electron microscopy showed that the sarcoplasmic reticulum used in the treatment of black rockfish had natural triad structures between the Z lines, which were disrupted in samples immersed in the cold saturated salt solution.
___
FAO. 2012. The state of world fisheries and aquaculture 2012. Rome, 3 pp. Available from http://www.fao.org/docrep/016/i2727e/i2727e.pdf.
NOAA. 2012. Fisheries of the United States 2011. Available from http://www.st.nmfs.noaa.gov/ Assets/commercial/fus/fus12/08_percapita2012.pdf.
KREI (Korea Rural Economic Institute). 2012. Food balance sheet 2011. KREI. Available from http://library.krei.re.kr/dl_images/001/035/E05- 2012.pdf.
Cho, Y.J. 2008. Studies of sliced raw fish. Pukyong National University Press. Busan. Korea, 15-16.
Ministry for Food, Agriculture, Forestry and Fisheries (MIFAFF). 2012. Food Agriculture, Forestry and Fisheries Statistical Yearbook 2012. MIFAFF. Seoul. Korea. 422 pp.
Cho, Y.J., Kim, T.J., Shim, K.B. and Lee, G.B. 2003. Effect of immersion in saturated salt solution on physicochemical properties of black rockfish muscle. Fisheries Sci., 69(5): 1048‒1052. doi:10.1046/j.1444- 2906.2003.00725.x.
Nakayama, T., Liu, D.-J. and Ooi, A. 1992. Tension change of stressed and unstressed carp muscles in isometric rigor contraction and resolution. Nippon Suisan Gakkaishi, 58(8): 1517-1522. doi:10.2331/suisan. 58.1517.
Abe, H. and Okuma, E. 1991. Rigor mortis progress of carp acclimated to different water temperatures, Nippon Suisan Gakkaishi, 57(11): 2095-2100. doi:10.2331/ suisan.57.2095.
Hwang, G.C., Ushio, H., Watabe, S., Iwamoto, M. and Hashimoto, K. 1991. The effect of thermal acclimation on rigor mortis progress of carp stored at different temperatures. Nippon Suisan Gakkaishi, 57(3): 541-548. doi:10.2331/suisan.57.541.
Iwamoto, M., Yamanaka, H., Watabe, S. and Hashimoto, K. 1987. Effects of storage temperature on rigor mortis and ATP degradation in plaice Paralichthys olivaceus muscle. J. Food Sci., 52(6): 1514-1517. doi:10.1111/j .1365-2621.1987.tb05867.x.
Nazir, D.J. and Magar, N.G. 1963. Biochemical changes in fish muscle during rigor mortis. Food Sci., 28(1): 1-7. doi:10.1111/j .1365-2621.1963.tb00152.x.
Nagai, M., Shindo, J.O. and Miki, H. 2002. Effect of the air press treatment before killing on the delay of rigor mortis in fish. Fisheries Sci., 68(2): 1347-1350. doi:10.2331/fishsci.68.sup2_1347.
Nakayama, T., Toyoda, T. and Ooi, A. 1996. Delay in rigor mortis of red sea bream by spinal cord destruction. Fisheries Sci., 62(3): 478-482. doi:10.2331/fishsci. 62.478.
Mochizuki, S. and Sato, A. 1996. Effects of various killing procedures on post-mortem changes in the muscle of chub mackerel and round scad. Bull. Jap. Soc. Sci. Fish., 62(3): 453-457. doi:10.2331/suisan.62.453.
Mishima, T., Nonaka, T., Okamoto, A., Tsuchimoto, M., Ishiya T., Katsuyasu Tachibana, K. and Tsuchimoto, M. 2005. Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan. Fisheries Sci., 71(1): 187-197. doi:10.1111/j . 1444-2906.2005.00947.x.
Kim, T.J. 1998. Effect of electrical stimulation on physicochemical properties of muscle protein from plaice. PhD thesis. Busan: Pukyong National University. Korea.
Tachibana, K., Doi, T., Tsuchimoto, M., Misima, T., Ogura, M., Matsukiyo, K. and Yasuda, M. 1988. The effects of swimming exercise on flesh texture of cultured red sea bream. Nippon Suisan Gakkaishi, 54(4): 677-681. doi: dx.doi.org/10.2331/suisan.54.677.
Bito, M., Yamada, K., Mikumo, Y. and Amano, K. 1983. Studies on rigor mortis of fish. 1. Differences in the mode of rigor mortis among some varieties of fish by modified cuttings method. Bull. Tokai Reg. Fish Res. Lab., 109: 89-96.
Ando, M., Toyohara, H., Shimizu, Y. and Sakaguchi, M. 1991. Post-mortem tenderization of fish muscle proceeds independently of resolution of rigor mortis. Nippon Suisan Gakkaishi, 57(6): 1165‒1169. doi: 10.2331/suisan.57.1165.
Oka, H., Ohno, K. and Ninomiya, J. 1990. Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods. Bull. Jap. Soc. Sci. Fish., 56(10): 1673-1678. doi:10.2331/suisan. 56.1673.
Iwamoto, M., Yamanaka, H., Abe, H., Watabe, S. and Hashimoto, K. 1990. Comparison of rigor-mortis progress between wild and cultured plaices. Nippon Suisan Gakkaishi. 56(1): 101-104. doi: 10.2331/ suisan.56.101.
Sato, K., Yoshinaka, R., Sato, M. and Shimizu, Y. 1986. Collagen content in the muscle of fishes in association with their swimming movement and meat texture. Bull. Jap. Soc. Sci. Fish., 52(9): 1595-1600. doi: 10.2331/suisan.52.1595.
Hatae, K., Tobimatsu, A., Takeyama, M. and Matsumoto, J.J. 1986. Contribution of connective tissues on the texture difference of various fish species. Bull. Jap. Soc. Sci. Fish., 52(11): 2001-2007. doi:10.2331/ suisan. 52.2001.
Ando, M., Toyohara, H., Shimizu, Y. and Sakaguchi, M. 1993. Post-mortem tenderization of fish muscle due to weakening of pericellular connective tissue. Nippon Suisan Gakkaishi, 59(6): 1073-1076. doi: 10.2331/ suisan.59.1073.
Ando, M., Nishiyabu, A., Tsukamasa, Y. and Makinodan, Y. 1999. Post-mortem softening of fish muscle during chilled storage as affected by bleeding. J. Food Sci., 63(3): 423-428. doi/10.1111/j .1365-2621.1999. tb15056.x/pdf.
Barker, S.B. and Summerson, W. 1941. The colorimetric determination of lactic acid in biological material. J. Biol. Chem., 138: 538-540.
Lee, K.H., Tsuchimoto, M., Miyake, T., Wu, Z.H., Jabarsyah, A. and Tachibana, K. 2000. Comparison of Ca2+ pump of sarcoplasmic reticulum in dorsal ordinary muscle between cultured red sea bream and Japanese flounder. Fisheries Sci., 66(4): 730-736. doi:10.1046/j .1444-2906.2000.00119.x.
Cho, Y.J., Kim, T.J. and Yoon, H.D. 1999. Effects of storage temperature on the post-mortem changes of wild and cultured olive flounder muscle. J. Fish. Sci. Tech., 2(2): 161-166.
Roth, B., Moeller, D., Veland, J.O., Imsland, A. and Slinde, E. 2002. The effect of stunning methods on rigor mortis and texture properties of Atlantic salmon (Salmo salar). J. Food Sci., 67(4): 1462-1466. doi: 10.1111/j .1365-2621.2002.tb10306.x.