Fillet colour correlates with biochemical status in Australasian snapper (Pagrus auratus) during storage in refrigerated seawater

Fillet colour correlates with biochemical status in Australasian snapper (Pagrus auratus) during storage in refrigerated seawater

We demonstrate that two commonly used chilled storage temperatures (4.15 and 0.3°C) differ in their effects on whole rested harvested Australasian snapper (Pagrus auratus) stored in refrigerated seawater (RSW) with respect to white muscle biochemistry and skin and fillet colour. White muscle pH decr...

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Veröffentlicht in:Aquaculture 2012-08, Vol.356-357, p.256-263
Hauptverfasser: Tuckey, Nicholas P.L., Forgan, Leonard G., Jerrett, Alistair R.
Format: Artikel
Sprache:eng
Schlagworte:
adenosine diphosphate
adenosine triphosphate
Australasian snapper
Biochemistry
cold storage
Color
Correlation analysis
energy
fillets
Fish
histology
inosine monophosphate
lasers
Marine
metabolites
Muscle translucency
muscles
Pagrus
Pagrus auratus
Refrigerated seawater
Rested harvesting
seawater
snapper
Storage
storage temperature
Temperature
Tissues
ultrastructure
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Zusammenfassung:We demonstrate that two commonly used chilled storage temperatures (4.15 and 0.3°C) differ in their effects on whole rested harvested Australasian snapper (Pagrus auratus) stored in refrigerated seawater (RSW) with respect to white muscle biochemistry and skin and fillet colour. White muscle pH decreased from 7.64 to ca. 6.4 over 48h at both temperatures, but remained significantly (P
ISSN:0044-8486
1873-5622
DOI:10.1016/j.aquaculture.2012.05.008