EFFECT OF SLAUGHTER METHOD ON DEGRADATION OF INTRAMUSCULAR TYPE V COLLAGEN DURING SHORT-TERM CHILLED STORAGE OF CHUB MACKEREL SCOMBER JAPONICUS |
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Authors: | KENJI SATO SHUGO URATSUJT MAYUMI SATO SATOSHI MOCHIZUKI YASUTAKA SHIGEMURA MASASHI ANDO YASUSHI NAKAMURA KOZO OHTSUKI |
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Affiliation: | Department of Food Sciences &Nutritional Health Kyoto Prefectural University Shimogamo, Kyoto 606–8522, Japan;Faculty of Education and Welfare Sciences Oita University Oita 870–1192, Japan;Department of Fisheries Faculty of Agriculture Kinki University Nakamachi 3327–204 Nara 631–8505, Japan |
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Abstract: | The present paper demonstrates that a nonstntggling slaughter method can delay degradation of type V collagen in meat of chub mackerel Scomber japonicus and softening of the meat during postharvest chilled storage. The fish were slaughtered by piercing a knife into nape (nonstruggling method) or by leaving on ground (struggling method) and then stored in an ice box. Sensory study revealed that the postharvest softening of the meat was moderated at 4 and 8 h by the non‐struggling slaughter method in comparison with the struggling method. On the basis of the specific solubilization of type V collagen and reduced tyrosine content in it, a cleavage of the nonhelical regions (telopeptides) of the type V collagen occurred during the chilled storage in the fish slaughtered by the struggling method. The degradation of type V collagen was also slower in the meat of the fish slaughtered by the nonstruggling method, which can be directly linked to the moderation of the postharvest softening. |
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