Comparing the histochemical characteristics and meat quality traits of different pig breeds

The purpose of this study was to compare the muscle histochemical characteristics and meat quality traits between Berkshire, Landrace, Yorkshire, and crossbred pigs. A total of 594 pigs were evaluated. A clear difference between histochemical properties was observed from the results for fiber type composition. In Berkshire pigs, the area percentage of type I fibers was higher (P < 0.001) and that of type IIb fibers was lower (P < 0.05) than those of other breeds. The muscle pH_45min and pH_24h were significantly higher in Berkshire pigs. Drip loss and color parameters were significantly different between the breeds (P < 0.001). The Berkshire pigs, which showed the highest muscle pH and lowest drip loss and L^* values, contained a significantly higher percentage of type I fibers than the other breeds. By comparing the fiber type compositions of the different breeds, the results imply that the longissimus dorsi muscle of Berkshire pigs is more oxidative than that of other breeds. A high pH value in Berkshire pigs is due to a high percentage of type I fibers and a low percentage of type IIb fibers. Based on these results, we conclude that muscle fiber composition can explain in parts the variation of meat quality across and within breeds.     

Dietary fibre level and enzyme inclusion affect nutrient digestibility and excreta characteristics in grower pigs

An experiment was conducted with 12 grower pigs to determine the effects of (1) manipulating dietary neutral detergent fibre (NDF) level and (2) dietary inclusion of fibre‐degrading enzymes on nutrient digestibility and excreta characteristics in pigs. Four diets were formulated to contain three levels of NDF: 1, 66 g kg^?1 NDF (low fibre); 2, 121 g kg^?1 NDF (moderate fibre); 3, 222 g kg^?1 NDF (high fibre); 4, diet 3 plus 2.0 g kg^?1 enzyme. Increasing levels of dietary NDF linearly decreased dry matter and energy digestibilities (r² = 0.99, P < 0.05). Lowering dietary NDF from 222 to 121 g kg^?1 improved nitrogen digestibility by 13% (P < 0.01). Faecal production was decreased by 9% for each 1% decrease in dietary NDF content (r² = 0.99, P < 0.05). Inclusion of fibre‐degrading enzymes in the high‐fibre diet improved dry matter and energy digestibilities by 2 and 3% respectively, and reduced faecal production by 10% (P < 0.01). Faecal and manure (faeces plus urine) pH values from pigs fed the high‐fibre diet and the high‐fibre plus enzyme diet were lower than those from pigs fed the other experimental diets (P < 0.05). In conclusion, lowering the dietary NDF level or inclusion of fibre‐degrading enzymes in high‐fibre diets may offer relatively practical and easy methods for reducing waste production in pigs. © 2002 Society of Chemical Industry     

Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers

BACKGROUND: Flavour stability is increasingly becoming the limiting factor in the shelf life of beer. Increasing the antioxidant activity of beer itself could suppress the rate of oxidative reaction and improve the flavour stability of beer. This report describes the levels of phenolic compounds, melanoidins and sulfur dioxide, and antioxidant activities of 40 lager beers. The relationships between antioxidative compounds and antioxidant activity were elucidated by multivariate analysis techniques. RESULTS: The results showed that the total phenolic content and the melanoidins content correlated well (P < 0.05) with antioxidant activity, while there was no significant correlation (P > 0.05) between total sulfur dioxide content and antioxidant activity. Satisfactory discrimination among beer samples with significantly different antioxidant activity was achieved by principal component analysis. Results from stepwise linear regression further demonstrated that different antioxidative components responsible for antioxidant activity were dependent on the assay used. The phenolic compound group is by far the most antioxidative compounds in beer and total phenolic content, melanoidins and sulfur dioxide together made a 22–68% contribution to the antioxidant activities of beers. CONCLUSION: Therefore, it might be an efficient means for brewers to increase total phenolic content during brewing for improvement in flavour stability of the final beer. © 2012 Society of Chemical Industry     

Intestinal structure and function of broiler chickens on diets supplemented with a mannan oligosaccharide

A study was conducted to evaluate the response of broiler chickens to a commercial synthetic mannan oligosaccharide, Bio‐Mos? (BM), included in sorghum/lupin‐based diets at 0.0, 1.0, 3.0 or 5.0 g kg^?1 diet. The diets were fed between 7 and 28 days of age, and both the gross response and mechanisms involved were evaluated. The highest level of BM in the diet resulted in longer (P < 0.01) jejunal villi than those observed at other levels of supplementation. The RNA content of the ileal mucosal homogenate was significantly greater (P < 0.05) in chicks raised on diets supplemented with 3.0 and 5.0 g BM kg^?1 diet than in other groups. The protein/DNA ratio of the jejunal mucosal homogenate was also higher (P < 0.05) in chicks fed the 1.0 g BM kg^?1 diet than in chicks fed the other diets. The protein/RNA and RNA/DNA ratios in ileal homogenates were significantly (P < 0.01) influenced by the presence of BM in the diet. There were significantly greater specific activities of maltase (P < 0.01), leucine aminopeptidase (P < 0.05) and alkaline phosphatase (P < 0.001) in the jejunum as a result of supplementation with BM. Digestive enzyme activities in the ileum were unaffected. L ‐Tryptophan uptake by jejunal brush‐border membrane vesicles was significantly higher (P < 0.01) in chicks raised on the 5.0 g BM kg^?1 diet than in the other chicks. The supplement led to minor improvement in body weight but no improvement in feed conversion ratio. These effects were related to changes in digestive enzyme activities and, perhaps, amino acid transport. © 2001 Society of Chemical Industry     

The influence of LOX‐less barley malt on the flavour stability of wort and beer

The aim of this study was to investigate the influence of lipoxygenase‐less (LOX‐less) barley malt on the quality of wort and beer, with the main focus on beer flavour stability. In the current study, pilot‐scale (1000 L) brewing trials were conducted with a control barley malt AC Metcalfe and a LOX‐less barley malt, PolarStar. The results clearly indicated that the LOX‐less barley malt showed less nonenal potential than the control, although LOX activities in both barley malts were relatively low. The beer brewed from the LOX‐less barley malt contained much lower concentrations of trans‐2‐nonenal (T2N) and gamma‐nonalactone, especially after the (forced or natural) aging of the beer, compared with the beer brewed under the same conditions using the control malt. The sensory panel evaluation indicated similar results in the general flavour profile. The freshness scores of beer brewed from the LOX‐less malt were higher than those from the control malt, and this was more pronounced after forced aging. In addition, the beer brewed from LOX‐less malt had a much better foam stability, almost 30 s (NIBEM test). These results confirm that the use of the LOX‐less barley malt was beneficial to beer flavour stability and foam stability. Copyright © 2014 The Institute of Brewing & Distilling     

Parameters affecting 5-hydroxymethylfurfural exposure from beer

5-Hydroxymethylfurfural (HMF) is generated during food and beverage heating processes and/or storage. Its daily intake, estimated as 4–10 mg day^?1, is several orders of magnitude higher than other process contaminants. Beer can be of relevance to the evaluation of HMF exposure; however, the information concerning its occurrence in different types of beer and during product storage is scarce. Therefore, the major goal of this work was to assess the amounts of HMF in different commercial beers, as well as the impact of storage, to deepen knowledge about the contribution of beer to HMF exposure. Blonde beers presented a mean content of 4.29 ± 1.05 mg L^?1, which was significantly lower (P ≤ 0.05) than those obtained for amber (6.84 ± 0.75 mg L^?1) and dark beers (6.99 ± 0.52 mg L^?1). Additionally, to study kinetic of HMF formation, fresh pilsner beers were stored at 30, 40 and 50°C during 40 days; a zero-order reaction was observed. The dependence of the rate constant on temperature was described by the Arrhenius equation and calculated activation energy was 101.85 kJ mol^?1. Storage can increase drastically HMF content, which means higher exposure for consumers. Thus, beer contribution to HMF exposure should not be neglected, since the intake of 1 L of beer entails a consumption of 4–7 mg of HMF or even more, depending on storage time and temperature.     

EFFECT OF CHICKEN PLASMA PROTEIN AND SOME PROTEIN ADDITIVES ON PROTEOLYSIS AND GEL-FORMING ABILITY OF SARDINE (SARDINELLA GIBBOSA) SURIMI

The effect of chicken plasma protein (CPP) and various protein additives on autolysis and gel‐forming ability of sardine (Sardinella gibbosa) surimi was investigated. CPP and other protein additives showed inhibitory activity toward autolysis of sardine surimi incubated at 70C in a concentration‐dependent manner. Porcine plasma protein (PPP) and egg white (EW) were more effective in proteolysis prevention than CPP and other protein additives. Breaking force and deformation of both modori and kamaboko gels increased when CPP and other protein additives were added at levels up to 2% (P < 0.05). Nevertheless, PPP and EW showed a greater gel‐strengthening effect than CPP and other protein additives (P < 0.05). Addition of CPP and other plasma proteins resulted in decreased whiteness, especially with increasing amount (P < 0.05). However, no change in whiteness was observed with gels containing EW and soy protein isolate (SPI) (P > 0.05). Proteolysis of sardine surimi can be retarded by the addition of CPP and protein additives, leading to increased gel‐forming ability.     

An improved HPLC method for single‐run analysis of the spectrum of hop bittering compounds usually encountered in beers

A single‐run reverse phase‐high performance liquid chromatography method for the quantification of humulinones, α‐acids, iso‐α‐acids and reduced iso‐α‐acids (where present) in commercial beer samples is presented. The method utilizes a binary solvent system consisting of (A) 1% v/v acetic acid and (B) 0.1% v/v orthophosphoric acid in acetonitrile. Separation was achieved on a Purospher® star RP‐18 column (250 × 46 mm, 3 µm) with a flow rate of 0.5 mL/min. The compounds of interest eluted within 32 min. The method was fully validated according to International Conference on Harmonization guidelines and subsequently applied to monitor degradation of hop acids in a storage trial where four lager beers were aged at 28 and 38 °C for 70 and 60 days, respectively. Results confirmed the widely reported degradation through storage of trans‐iso‐α‐acids whilst demonstrating that the HLPC method was sufficiently sensitive to monitor and model this degradation. One beer exhibited a significantly lower (P < 0.05) rate of trans‐iso‐α‐acid degradation than the other conventionally hopped beers in the study, which might have been linked to its higher pH (4.71 vs 4.36). The relative stability of reduced iso‐α‐acids during ageing was also confirmed.     

Effect of Carbonyl Sulphide (COS), Ethyl Formate (EF) and Carbon Disulphide (CS2) on the Malting Quality of Barley and the Flavour Profile of Beer

New fumigants are needed to control grain insects because methyl bromide is being phased out as an ozone‐depleting substance under the Montreal Protocol and because resistance to phosphine is increasing. Alternative fumigants also provide one strategy to manage resistance. To assess the effect of candidate fumigants on barley quality, malting and brewing trials were conducted with malting barley (Schooner), 9.4% moisture content, fumigated with carbonyl sulphide (COS), ethyl formate (EF) and carbon disulphide (CS₂) at concentrations of 20, 90 and 36 mg/L respectively for 7 days at 20°C in riveted steel silos containing 33 t of barley. The appropriate industry body, the Malting and Brewing Industry Barley Technical Committee (MBIBTC) set the quality parameters to be evaluated and allocated work to the appropriate quality laboratories. Germination of fumigated barley was not affected by the fumigants. Residues of COS, EF and CS₂ in outloading barley samples were 0.085 ± 0.0052, 0.4 ± 0.1 and 2.22 ± 0.07 mg/kg respectively, which were below the experimental permits of maximum residue levels (MRL). Residues of COS, EF and CS₂ in malt, wort and beer were indistinguishable from those in unfumigated (or non‐fumigated) barley. Ethyl formate and CS₂ affected wort in increasing the apparent attenuation limit (AAL) and CS₂ affected barley colour. Sulphur volatiles in the trial beer made from EF and CS₂ (unlike COS) fumigated barley decreased significantly. Beer from COS, EF and CS₂ fumigated barley had a somewhat higher 24‐hour chill haze level (0.62–0.84) than beer from the untreated barley (0.53). The total alcohols and isoamyl acetate increased in beer made from EF fumigated barley. Carbonyl sulphide, EF and CS₂, however, had no effect on beer flavour or quality.     

Effects of different maceration enzymes on yield,clarity and anthocyanin and other polyphenol contents in blackberry juice

Enzymatic maceration of blackberries was conducted with eight different pectinolytic enzyme preparations. Juice yields were increased greatly when macerated blackberries were treated with enzyme preparations (P < 0.05), but no significant difference in yield was found among different enzymes (P > 0.05). The amounts of anthocyanins and polyphenols in the juices as well as clarity of the juices were greatly varied because of different enzyme treatment. Juice prepared with Klerzyme 150 showed better clarity and greater amount of anthocyanins than the juices prepared with other enzyme preparations (P < 0.05). Studies on the uniform design for Klerzyme 150 enzyme revealed that the optimum conditions were 0.063% (v/w), 44 °C and 110 min for enzyme dosage, reaction temperature and reaction time, respectively.     

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

BACKGROUND: Epidemiological studies have shown that beer has positive effects on inhibiting atherosclerosis, decreasing the content of serum low‐density lipoprotein cholesterol and triglycerides, by acting as in vivo free radical scavenger. In this research, the antioxidant activity of commercial Brazilian beers (n = 29) was determined by the oxygen radical absorbance capacity (ORAC) and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH^·) assays and results were analyzed by chemometrics. RESULTS: The brown ale samples (n = 11) presented higher (P < 0.05) flavonoids (124.01 mg L^?1), total phenolics (362.22 mg L^?1), non‐flavonoid phenolics (238.21 mg L^?1), lightness (69.48), redness (35.75), yellowness (55.71), color intensity (66.86), hue angle (59.14), color saturation (0.9620), DPPH^· values (30.96% inhibition), and ORAC values (3, 659.36 µmol Trolox equivalents L^?1), compared to lager samples (n = 18). Brown ale beers presented higher antioxidant properties (P < 0.05) measured by ORAC (1.93 times higher) and DPPH (1.65 times higher) compared to lager beer. ORAC values correlated well with the content of flavonoids (r = 0.47; P = 0.01), total phenolic compounds (r = 0.44; P < 0.01) and DPPH (r = 0.67; P < 0.01). DPPH values also correlated well to the content of flavonoids (r = 0.69; P < 0.01), total phenolic compounds (r = 0.60; P < 0.01), and non‐flavonoid compounds (r = 0.46; P = 0.01). CONCLUSION The results suggest that brown ale beers, and less significantly lager beers, could be sources of bioactive compounds with suitable free radical scavenging properties. Copyright © 2010 Society of Chemical Industry     

Production performance and meat quality characteristics of sheep comprising four sex-types over a range of slaughter weights produced following commercial practice

Eighty four lambs comprising four sex-types (entire rams, castrated rams, vasectomised rams and entire ewes) were distributed equally into seven target slaughter weights (32, 36, 40, 44, 48, 52 and 56 kg). All lambs were born in early spring. Dams and lambs were out on pasture until late September when they were housed and fed concentrate and hay. At birth, ram lambs were heavier than ewe lambs (P < 0.01) and gained weight faster (P < 0.05). The three male sex-types were similar in birth weight, growth rate and dressing out percentage (P > 0.05), and were significantly lower than ewes in dressing out percentage (P < 0.001). The m. longissimus dorsi (LD) from all sex-types were similar in initial pH, ultimate pH and sarcomere length (P > 0.05) but differed in cooking loss and shear force (P < 0.05). The LD from ewes were lower in cooking loss than those from the male sex-types (P < 0.05), and recorded smaller shear force values (P < 0.05). The average a^* values (redness) of the LD was highest in ewes and differed only from that of vasectomised rams (P < 0.05). Ewes were also highest in oxymyoglobin proportion (P < 0.05). Although correlations between most meat quality parameters and slaughter weight were highly significant (P < 0.001) the correlation coefficients (r) were generally small.     

Apparent ileal digestibility of amino acids in feed ingredients determined with broilers and layers

The apparent ileal digestibility of amino acids in eight feed ingredients were determined using broilers and layers. The ingredients included three cereals (wheat, sorghum and maize), one cereal by‐product (wheat middlings), three oilseed meals (canola, cottonseed and soybean meals) and one animal protein meal (meat and bone meal). Dietary protein in the assay diets was supplied solely by the test ingredient. All diets contained 20 g kg^?1 acid‐insoluble ash as an indigestible marker, and each diet was offered ad libitum in mash form to five replicate pens of 42‐day‐old broilers and 60‐week‐old layers. The digestibility coefficients of most amino acids for wheat and sorghum were similar (P > 0.05) in broilers and layers. The digestibility of most amino acids for maize was higher (P < 0.05) in broilers compared to those in layers. The digestibility of individual amino acid for wheat middlings was higher (P < 0.05) in layers than in broilers. In general, the digestibility of amino acids for cottonseed meal, soybean meal, and meat and bone meal were similar (P > 0.05) between broilers and layers. The influence of class of bird on digestibility in canola meal was variable. The digestibility of threonine, valine, isoleucine, leucine, phenylalanine, glutamic acid and alanine were higher (P < 0.05), and those of methionine, histidine and lysine were lower (P < 0.05) in broilers compared to layers. These results suggest that the practice of using amino acid digestibility values generated with broilers for layers may not be appropriate for all feed ingredients. Copyright © 2006 Society of Chemical Industry     

Chemical and nutrient content of corn (Zea mays) before and after being flame roasted

Samples were collected before and after corn (Zea mays L) was flame roasted on several farms in southwestern Ontario. Seven sources of corn were sampled during one field trip and three during another. After passing through a propane flame, the roasted corn was cooled to ambient temperature within ～ 15 min. All samples were ground (1 mm screen) and analysed. The true metabolisable energy, corrected to zero N balance (TME_n), true available amino acids (TAAA) and true DM digestibility were determined on the first collection of samples using adult White Leghorn cocks. The temperature of the corn as it left the roasting unit ranged from 110 to 140°C. The dry matter content was higher (P < 0.05) and the 100-kernel weight and mould count were lower (P < 0.01 and P < 0.05, respectively) for the roasted than for the non-roasted corn. Among the seven sources the N content of the roasted corn was higher (P < 0.05) than that of the non-roasted corn; among the other three sources the N content was similar. The zearalenone and free ergosterol contents were lower in the roasted than in the non-roasted corn, though the differences were not significant (P > 0.05). Roasting had little or no effect on TME_n, TAAA and true dry matter digestibilities or on the carbohydrate and fibre fractions of the corn samples. These and other reported data indicate that flame roasting of corn is an effective procedure for the removal of moulds without affecting the nutrient content and bioavailability of the roasted material.     

COLD STERILE FILTRATION: A SMALL SCALE FILTRATION TEST AND INVESTIGATION OF MEMBRANE PLUGGING

Beer brewed from 24 commercially and bag malted samples by a small scale brewing method was assessed by a micro-filtration efficiency (MFE) test designed to emulate the cold-sterile (membrane or micro-) filtration process. The level of malt derived beer components with the potential to reduce MFE, such as β-glucan, arabinoxylan, protein and polyphenol, were consistent over duplicate beer batches suggesting that beer quality was reproducible using the small scale method. The small scale MFE test was able to differentiate (P<0.001) between beer brewed from distinct malt samples in a reproducible fashion, suggesting that the test is effective in assessing beer MFE in the laboratory. Subsequently, the effects of various malt derived beer components on micro-filtration were investigated. MFE (measured as <i>V_max) was negatively correlated with beer arabinoxylan content (r=–0.62, P<0.01), suggesting that the arabinoxylan content of malt, and subsequently beer, may influence MFE. Total beer β-glucan was not significantly related to beer MFE (r=-0.36). However, it was likely that β-glucan molecules of high molecular weight influenced MFE more so than the total β-glucan content. Beer viscosity, which was correlated to both beer β-glucan and arabinoxylan content (r=0.86, P<0.001 and r=0.68, P<0.05, respectively), correlated with V_max (r=-0.81, P<0.001) .     

Thermal and Rheological Properties of Dough and Bread as Affected by Various Cross‐linked Cornstarch Substitutions

Various kinds of cross‐linked cornstarches (CLCSs) were used to substitute for wheat flour (5 and 10%), and thermal and rheological properties of dough and bread were examined. The pastes of the substituted flours had lower gelatinization temperatures and higher viscosities than those of the control. The substitution with low‐swelling waxy CLCS (L‐CWCS) had higher paste consistency and lower transition enthalpy than those with high‐ or low‐swelling non‐waxy CLCS (H‐CNCS or L‐CNCS) or the control. The substitutions with L‐CNCS made harder doughs and higher firmness of breadcrumbs during storage than the others. The specific volumes of breads with cross‐linked cornstarch substitutions were slightly smaller than that of the control because of the lack of gluten. The firmness of bread substituted with L‐CWCS was softer than that with H‐ or L‐CNCS. In addition, the breads with H‐CNCS were softer than that with L‐CNCS. The results showed that the compression stress of dough was highly positively correlated with firmness of breads after storage for one and three days (r = 0.876, P < 0.01 and r = 0.809, P < 0.05, respectively). Also, significant positive correlations were detected between the transition enthalpy of dough and firmness of breads after storage for one and three days (r = 0.840, P < 0.05 and r = 0.853, P < 0.05, respectively), whereas no correlation between transition enthalpies of breadcrumbs and firmness of breads was observed.     

Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream

The effects of labeling vanilla type on consumer liking of vanilla ice cream were evaluated. Three experiments with 144 to 150 panelists using 4 commercial ice creams were done where the samples were initially not labeled with the type of vanilla flavoring, then labeled, and finally labeled either correctly or incorrectly. Three experiments (116 to 150 panelists) then were conducted similarly for 3 laboratory‐made ice creams. When the 4 commercial samples were not labeled, a natural vanilla‐flavored sample was liked less (P < 0.05) than mixed‐flavored samples overall; when labeled, the naturally flavored and 1 of the mixed‐flavor ice creams were liked equally overall (P > 0.05). Products labeled “natural” (correctly or incorrectly) were liked more (P < 0.05) overall than products with other labels. When laboratory‐made ice creams (natural, artificial, mixed flavored) were evaluated, the labeled, naturally flavored sample was liked more than the unlabeled sample overall; when labeled, the artificially flavored ice cream was liked less than the unlabeled sample. Labeling was shown to affect consumer liking.     

Comparison of normal and low‐lignin hull/high‐oil groat oat as energy sources for broiler chicks

BACKGROUND: Oats are not widely utilised in poultry rations. The principal reason for this is their high fibre content. Fibre is not very digestible by poultry and its presence impairs the digestibility of energy and other nutrients. A new low‐lignin hull/high‐oil groat (LLH/HOG) oat was developed recently and the present study was conducted to determine its nutritional value for poultry. RESULTS: In experiment 1, gain of broiler chicks fed the control was higher (P < 0.01) than that of birds fed normal oat. Gain and intake of birds fed LLH/HOG oat were superior (P < 0.01) to those of birds fed normal oat. Feed conversion (FC) was higher for birds fed the control than for birds fed normal oat (P < 0.01), while FC for birds fed the control and LLH/HOG oat did not differ (P > 0.05). FC was better for birds fed LLH/HOG than for birds fed normal oat (P < 0.01). In experiment 2, weight gain (P < 0.01), feed intake (P < 0.01) and FC (P = 0.07) declined as the level of LLH/HOG oat in the diet increased. CONCLUSION: Feeding LLH/HOG oat to broilers improved weight gain and FC compared with feeding normal oat. These results give a strong indication that LLH/HOG oat is superior to normal oat as an energy source for poultry. However, despite improvements in chemical composition, LLH/HOG oat is still inferior to wheat for use in broiler rations. Copyright © 2009 Society of Chemical Industry     

Gel‐forming properties of surimi produced from bigeye snapper,Priacanthus tayenus and P macracanthus,stored in ice

The influence of iced storage of two species of bigeye snapper, Priacanthus tayenus and P macracanthus, on the gel‐forming ability of the resulting surimi was investigated. Upon iced storage, whole fish underwent deterioration faster than beheaded/eviscerated fish. Total volatile base and trimethylamine contents of whole fish were higher than those of beheaded/eviscerated fish, particularly after 9 days of storage (P < 0.05). P macracanthus muscle was more susceptible to proteolytic degradation than P tayenus muscle. Ca²⁺‐ATPase activity decreased as the storage time increased (P < 0.05), indicating the denaturation of myosin. A marked decrease in Ca²⁺‐ATPase activity was found in whole fish kept for more than 6 days in ice (P < 0.05). Breaking force and deformation of surimi gels from both species decreased, with a concomitant decrease in whiteness, as the storage time increased (P < 0.05). Beheading and evisceration of fish retarded the deterioration. However, the gel‐forming ability of surimi produced from both species decreased continuously throughout iced storage (P < 0.05), probably owing to the denaturation and degradation of myofibrillar proteins. © 2002 Society of Chemical Industry