We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water.
- Authors
WATABE, SHUGO; HWANG, GYU-CHUL; USHIO, HIDEKI; HATAE, KEIKO; YAMANAKA, HIDEAKI; HASHIMOTO, KANEHISA
- Abstract
"Arai" (washing) is a traditional cooking method of fish preparation in Japan. Carp muscle slices were washed in water (49°C for 15 sec, or 0°C for 10 min), and examined for physical and biochemical changes At 49°C, rigor-mortis was accelerated, resulting in a marked decrease of muscle slice thickness. ATP degradation proceeded faster at 49°C than at 0°C. Arai treatment at 49°C increased myofibrillar Mg2+ -ATPase activity 8-9 times in the absence of Ca2+ but did not affect activity in the presence of Ca2+ as much, giving only a 1.2 times increase.
- Subjects
CARP; FISH as food; MUSCLE physiology; BIOCHEMICAL research; ADENOSINE triphosphatase; COOKING
- Publication
Journal of Food Science (Wiley-Blackwell), 1990, Vol 55, Issue 3, p674
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1990.tb05204.x