scholarly journals The Change in Content of ATP and Its Related Compounds in Freshwater Fish Muscle during Ice Storage.

1999 ◽  
Vol 65 (1) ◽  
pp. 97-102 ◽  
Author(s):  
Shota Tanimoto ◽  
Takashi Hirata ◽  
Morihiko Sakaguchi
Keyword(s):  
Freshwater Fish ◽  
Fish Muscle ◽  
Ice Storage ◽  
Related Compounds

scholarly journals Changes in Concentration of ATP-related Compounds in Various Tissues of Oyster during Ice Storage.

1992 ◽  
Vol 58 (11) ◽  
pp. 2125-2136 ◽  
Author(s):  
Yoshihiro Yokoyama ◽  
Morihiko Sakaguchi ◽  
Fumio Kawai ◽  
Masao Kanamori
Keyword(s):  
Ice Storage ◽  
Related Compounds

Glycerylphosphorylcholine and Related Compounds in Rainbow Trout Muscle Stored at −4 C

1967 ◽  
Vol 24 (2) ◽  
pp. 273-280 ◽  
Author(s):  
R. E. E. Jonas ◽  
E. Bilinski
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
General Trend ◽  
Fish Muscle ◽  
Enzymic Activity ◽  
Salmo Gairdneri ◽  
Threefold Increase ◽  
Free Choline ◽  
Related Compounds ◽  
Trout Muscle

Glycerylphosphorylcholine in rainbow trout (Salmo gairdneri) muscle stored at −4 C showed an increase from 36 μmoles/100 g in fresh muscle to 46 μmoles/100 g after 2 weeks. During longer periods of storage an approximately threefold increase in concentration took place, reaching 123 and 105 μmoles/100 g muscle after 9 and 17 weeks. Liberation of free choline was found to take place after 6 weeks of storage. There was very little change in the concentration of choline after 6 weeks storage when the value was approximately 100 μmoles/100 g. The release of free fatty acid during cold storage showed a general trend, which was similar to the formation of glycerylphosphorylcholine, but quantitatively the changes were more pronounced. Free fatty acids amounted to 45 μmoles/100 g in fresh muscle and rose to a plateau of approximately 1200 μmoles/100 g after 9 weeks of storage. The results are discussed in relation to the enzymic activity present in fish muscle.

Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere

2011 ◽  
Vol 76 (7) ◽  
pp. C974-C979 ◽  
Author(s):  
Shota Tanimoto ◽  
Xing An Song ◽  
Morihiko Sakaguchi ◽  
Tatsuya Sugawara ◽  
Takashi Hirata
Keyword(s):  
Fish Muscle ◽  
Ice Storage ◽  
Modified Atmosphere

Amines in Fish Muscle. VI. Trimethylamine Oxide Content of Fish and Marine Invertebrates

1952 ◽  
Vol 8c (5) ◽  
pp. 314-324 ◽  
Author(s):  
W. J. Dyer
Keyword(s):  
Freshwater Fish ◽  
Marine Invertebrates ◽  
Dry Weight ◽  
Fish Muscle ◽  
Oxide Content ◽  
Teleost Fishes ◽  
Additional Species ◽  
Trimethylamine Oxide

Original determinations of the trimethylamine oxide content of 60 species of fish are recorded, and 21 additional species have been studied by others. Elasmobranchs have the highest content of oxide, two to five per cent based on dry weight. Among teleost fishes, the amount increases from the lower to the higher orders, freshwater fish containing no oxide. Analyses of several species of marine invertebrates confirm earlier work showing that certain molluscs, echinoderms and other organisms contain trimethylamine oxide, often in quantities similar to those in the higher teleosts.

scholarly journals VITAMIN A AND RELATED COMPOUNDS IN LIVER OIL OF SOME BRAZILIAN FRESHWATER FISH

1973 ◽  
Vol 19 (5) ◽  
pp. 369-373 ◽  
Author(s):  
W. J. YASAKA ◽  
L. A. A. CAMARGO ◽  
F. W. EICHBAUM ◽  
S. OGA
Keyword(s):  
Vitamin A ◽  
Freshwater Fish ◽  
Related Compounds

Role of histidine-related compounds to intracellular buffering in fish skeletal muscle

1985 ◽  
Vol 249 (4) ◽  
pp. R449-R454 ◽  
Author(s):  
H. Abe ◽  
G. P. Dobson ◽  
U. Hoeger ◽  
W. S. Parkhouse
Keyword(s):  
Skeletal Muscle ◽  
Buffer Capacity ◽  
White Muscle ◽  
Activity Patterns ◽  
Fish Muscle ◽  
Salmo Gairdneri ◽  
Fiber Types ◽  
Ph Range ◽  
Muscle Buffering ◽  
Related Compounds

Histidine-related compounds (HRC) were analyzed in fish skeletal muscle as a means of identifying their precise role in intracellular buffering. Fish muscle was used because it contains two functionally and spatially distinct fiber types, red and white. Two fish species, rainbow trout (Salmo gairdneri) and the Pacific blue marlin (Makaira nigricans), were studied because these species demonstrate widely different activity patterns. Marlin red and white muscle buffer capacity was two times higher than trout with white muscle, buffering being two times greater than red in both species. Buffer capacity was highest in the 6.5–7.5 pH range for all tissues, which corresponded to their high anserine levels. The titrated HRC buffering was greater than the observed HRC buffering, which suggested that not all HRC were available to absorb protons. The HRC contribution to total cellular buffering varied from a high of 62% for marlin white to a low of 7% for trout red. The other principal buffers were found to be phosphate and protein with taurine contributing within red muscle in the 7.0–8.0 pH range. HRC were found to be dominant in skeletal muscle buffering by principally accounting for the buffering capacity differences found between the species and fiber types.

Analysis of pulp mill effluent contaminants in water, sediment, and fish muscle- chlorophenols and related compounds

1992 ◽  
Vol 64 (5) ◽  
pp. 669-681 ◽  
Author(s):  
Angelina Morales ◽  
Detlef A. Birkholz ◽  
Steve E. Hrudey
Keyword(s):  
Pulp Mill ◽  
Fish Muscle ◽  
Pulp Mill Effluent ◽  
Related Compounds

scholarly journals Changes in content of ATP-related compounds, homarine, and trigonelline in marine invertebrates during ice storage.

1989 ◽  
Vol 55 (3) ◽  
pp. 559-566 ◽  
Author(s):  
I. Ketut Suwetja ◽  
Kanji Hori ◽  
Keisuke Miyazawa ◽  
Keiji Ito
Keyword(s):  
Marine Invertebrates ◽  
Ice Storage ◽  
Related Compounds

Changes in Physico-Chemical and Microbiological Parameters of Pangas (Pangasius pangasius) Muscle During Ice Storage

2021 ◽  
Vol 12 (1-2) ◽  
pp. 199-208
Author(s):  
FH Shikha ◽  
MI Hossain ◽  
S Yesmin
Keyword(s):  
Natural Resources ◽  
Peroxide Value ◽  
Protein Solubility ◽  
Great Influence ◽  
Fish Muscle ◽  
Ice Storage ◽  
Breaking Force ◽  
Initial Stage ◽  
Physico Chemical ◽  
Microbiological Parameters

Temperature has great influence on the changes in physico-chemical and microbiological parameters of fish muscle. The present study was conducted to observe the changes in physico-chemical and microbiological parameters of pangas (Pangasius pangasius) muscle during ice storage. At the initial stage of storage TVBN-value was found 1.37mg/100g, peroxide value 1.1m.eq/kg of oil, breaking force 1005.67 (± 3.93g), protein solubility 86.37% and microbial load 7.6×103 CFU/g which reached to 28.25 mg/100g, 19 meq./kg of fish oil, 480.23 (± 0.88g), 36% and 4.6 ×106 CFU/g, respectively after 16 days of storage in ice. On the basis of the obtained results the study could be concluded as- pangas (Pangasius pangasius) can be stored in ice up to 16 days. Environ. Sci. & Natural Resources, 12(1&2): 199-208, 2019

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