scholarly journals Effect of dark muscle on the degradation of inosinic acid in the white muscle of common mackerel.

1988 ◽  
Vol 54 (2) ◽  
pp. 289-292
Author(s):  
Atsushi Obatake ◽  
Kimihiko Tomita
Keyword(s):  
White Muscle ◽  
Dark Muscle ◽  
Inosinic Acid

UTILIZATION OF LIPIDS BY FISH: I. FATTY ACID OXIDATION BY TISSUE SLICES FROM DARK AND WHITE MUSCLE OF RAINBOW TROUT (SALMO GAIRDNERII)

1963 ◽  
Vol 41 (1) ◽  
pp. 107-112 ◽  
Author(s):  
E. Bilinski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Fatty Acid Oxidation ◽  
White Muscle ◽  
Acid Oxidation ◽  
Muscular Tissue ◽  
Tissue Slices ◽  
Dark Muscle ◽  
Pronounced Difference

The ability of the muscular tissue of fish to oxidize fatty acids has been studied on rainbow trout (Salmo gairdnerii). The rate of oxidation of Na hexanoate-1-C14, K octanoate-1-C14, and K myristate-1-C14by tissue slices from the lateral dark muscle and from the dorsal white muscle was determined at 25 °C by measuring the formation of C14O2. This transformation can be demonstrated in both the white and dark muscle; however, quantitatively a very pronounced difference exists between the two tissues, the dark muscle being more active.

scholarly journals Chemical Changes The Spent Hen Meat After A Tenderization Process Solution of Sodium Chloride

2021 ◽  
Vol 923 (1) ◽  
pp. 012032
Author(s):  
Hussain Mohammed Al-Dhalimi ◽  
Jassim Kassim Al-Gharawi ◽  
Ahmed Jawad Al-Yaseri
Keyword(s):  
Sodium Chloride ◽  
White Muscle ◽  
Total Concentration ◽  
Control Treatment ◽  
Soluble Nitrogen ◽  
Muscle Control ◽  
Dark Muscle ◽  
Protein Nitrogen ◽  
Chemical Changes ◽  
Spent Hen

Abstract In this study, the old chicken meat found in the market after slaughtering and cleaning was carried out by the saline application, which was as follows T: the control treatment. T2, T3 and T4 were tenerized spent hen meat with sodium chloride by 10, 20 and 30 g/L water for 12 hours respectively. Results show that the collagen was a significant increase (P≤0.05) in T2, T3, T4 compared with the control of white muscle control and the total concentration of collagen was a significant decrease (P≤0.05) in saline annulus coefficients compared to control of dark muscle. The total concentration of soluble nitrogen was a significant decrease (P≤0.05) in saline-induced salinity coefficients compared with white muscle control. It is also noted that the concentration of protein nitrogen in the white muscle has decreased significantly (P≤0.05) in the coefficients of the antigen compared to the control treatment.

scholarly journals Post-mortem degradation of inosinic acid and related enzyme activity in the dark muscle of fish.

1988 ◽  
Vol 54 (2) ◽  
pp. 283-288 ◽  
Author(s):  
Atsushi Obatake ◽  
Toshio Doi ◽  
Tatsuya Ono
Keyword(s):  
Enzyme Activity ◽  
Post Mortem ◽  
Dark Muscle ◽  
Inosinic Acid ◽  
Related Enzyme

UTILIZATION OF LIPIDS BY FISH: I. FATTY ACID OXIDATION BY TISSUE SLICES FROM DARK AND WHITE MUSCLE OF RAINBOW TROUT (SALMO GAIRDNERII)

1963 ◽  
Vol 41 (1) ◽  
pp. 107-112 ◽  
Author(s):  
E. Bilinski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Fatty Acid Oxidation ◽  
White Muscle ◽  
Acid Oxidation ◽  
Muscular Tissue ◽  
Tissue Slices ◽  
Dark Muscle ◽  
Pronounced Difference

The ability of the muscular tissue of fish to oxidize fatty acids has been studied on rainbow trout (Salmo gairdnerii). The rate of oxidation of Na hexanoate-1-C14, K octanoate-1-C14, and K myristate-1-C14by tissue slices from the lateral dark muscle and from the dorsal white muscle was determined at 25 °C by measuring the formation of C14O2. This transformation can be demonstrated in both the white and dark muscle; however, quantitatively a very pronounced difference exists between the two tissues, the dark muscle being more active.

scholarly journals Comparison of Proximate Composition of Raw and Cooked Intramuscle Tissue ofThunnus tonggol from Terengganu, Malaysia

2021 ◽  
Vol 29 (1) ◽  
Author(s):  
Norhazirah Abd Aziz ◽  
Ahmad Shamsudin Ahmad ◽  
Adiana Ghazali ◽  
Nurul Izzah Ahmad ◽  
Ahmad Ali ◽  
...  
Keyword(s):  
Protein Content ◽  
Muscle Tissue ◽  
Lipid Content ◽  
Proximate Composition ◽  
White Muscle ◽  
The Other ◽  
Dark Muscle ◽  
Other Hand ◽  
Cooking Process ◽  
The Mean

A study was carried out to determine the effects of the steaming process on the proximate composition of the dark and white muscle tissue of Thunnus tonggol sampled from Terengganu waters. The mean percentage of moisture, ash, lipid, and protein of the raw dark muscle was 59.1%, 3.8%, 12.1% and 33.9%, while in the raw white muscle were 66.7%, 2.9%, 2.7% and 33.9%, respectively. Both types of muscle showed a significantly different value in the lipid content. There was significant increase recorded in the protein content in both types of muscle after the steaming process (79.1% and 93.0% in dark and white muscles, respectively). Likewise, the percentage of ash showed some increment with 4.8% in the dark muscle and 7.9% in the white muscle. However, the cooking process decreased the percentage of moisture and lipid in both dark and white muscles. The percentage of moisture in dark muscle was reduced to 7.7%, and 9.7% in white muscle. On the other hand, percentage of lipid content in both types of muscles after the steaming process was 0.43% in dark muscle and 0.03% in white muscle. This study reveals that the cooking process had considerable effects on the proximate composition of both dark and white muscles.

Precooking and Flake Size Effects on Spent Fowl Restructured Steaks

1982 ◽  
Vol 45 (1) ◽  
pp. 38-40 ◽  
Author(s):  
S. C. SEIDEMAN ◽  
P. R. DURLAND ◽  
N. M. QUENZER ◽  
J. D. MICHELS
Keyword(s):  
Size Effects ◽  
Vegetable Protein ◽  
White Muscle ◽  
Sensory Attributes ◽  
Dark Muscle ◽  
Raw Meat ◽  
Moisture Contents ◽  
Cooking Properties ◽  
Chicken Muscle ◽  
Small Flake

Four formulations of spent fowl muscle, each made to contain 40% dark muscle and 60% white muscle, were prepared as follows: (a) raw meat, large flake size; (b) raw meat, small flake size; (c) precooked meat, large flake size and (d) precooked meat, small flake size. Each formulation was mixed with 0.3% NaCl, 0.25% Na tripolyphosphate and 0.25% hydrolyzed vegetable protein for 10 min, pressed into logs under 400 psi, frozen and cut into steaks. Steaks were evaluated for moisture and fat content, cooking properties, texture and sensory attributes. Restructured steaks made from precooked chicken muscle had lower initial moisture contents and lost less moisture during cooking than restructured steaks made from raw meat. Flake size had no significant effect on cooking losses; however, the smaller flake sizes contributed to a more tender product. Steaks made from the raw chicken meat were of a more acceptable flavor. Restructured steaks made from raw flakes were significantly more desirable in texture and overall palatability and were more tender and juicy than restructured steaks made from precooked chicken.

scholarly journals Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C

2019 ◽  
Vol 12 (1) ◽  
pp. 155-164 ◽  
Author(s):  
Talal Lahreche ◽  
Yilmaz Ucar ◽  
Ali Riza Kosker ◽  
Taha-Mossadak Hamdi ◽  
Fatih Ozogul
Keyword(s):  
Shelf Life ◽  
White Muscle ◽  
Cumulative Effect ◽  
Quality Parameters ◽  
Treatment Control ◽  
Sensory Assessment ◽  
Dark Muscle ◽  
Skin Removal ◽  
Textural Analyses ◽  
Quality Indexes

Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.

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