Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effects of Low Temperature and Starvation on the Physicochemical Characteristics of Muscle of the Olive Flounder Paralichthys olivaceus

수온 및 절식에 따른 넙치(Paralichthys olivaceus) 근육의 물리화학적 특성 변화

  • Shim, Kil Bo (Food Safety Research Division, National Fisheries Research and Development Institute) ;
  • Lee, So Jeong (Food Safety Research Division, National Fisheries Research and Development Institute) ;
  • Yoon, Ho Dong (Southeast Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Lim, Chi Won (Food Safety Research Division, National Fisheries Research and Development Institute) ;
  • Shin, Yun Kyung (Aquatic Animal Control Division, National Fisheries Research and Development Institute) ;
  • Jeong, Min Hwan (Aquatic Animal Control Division, National Fisheries Research and Development Institute) ;
  • Lee, Dong Gil (Fisheries System Engineering Division, National Fisheries Research and Development Institute) ;
  • Park, Tae Il (Association of Geoje Cultured Fish)
  • 심길보 (국립수산과학원 식품안전과) ;
  • 이소정 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 남동해수산연구소) ;
  • 임치원 (국립수산과학원 식품안전과) ;
  • 신윤경 (국립수산과학원 양식관리과) ;
  • 정민환 (국립수산과학원 양식관리과) ;
  • 이동길 (국립수산과학원 시스템공학과) ;
  • 박태일 (거제어류양식협회)
  • Received : 2012.08.04
  • Accepted : 2012.10.19
  • Published : 2012.10.31
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Abstract

The effects of low temperature and starvation on the physiochemical characteristics of the muscle of the olive flounder Paralichthys olivaceus, were examined. Fish were deprived of feed for 28 days at 2, 4, 6, 8, 10, 12, and $20^{\circ}C$ in order to establish suitable conditions for live fish transportation. Throughout most of the 4 weeks of feed restriction, the physiochemical characteristics of the muscle of olive flounder were found to be dependent on the acclimation temperature. The breaking strength of muscle did not show a significant reduction during feed restriction at 2 and $4^{\circ}C$. With increasing temperatures, however, the breaking strength of muscle differed significantly according to the individual and feed restriction period (P<0.05). The moisture content in muscle acclimated at 10, 12, and $20^{\circ}C$ increased steadily over the feed-restriction period, while the crude lipid content decreased during the same period (P<0.05). At water temperatures above $2-8^{\circ}C$, no significant differences were shown during the same period. After it reached 6, 8, 10, 12, and $20^{\circ}C$, the muscle had an accumulation of lactate, and a loss of ATP. There was no change in the lactate or ATP content during the feed restriction period at 2 and $4^{\circ}C$, although there were differences among the water temperature groups. These results clearly show that temperature can have an important influence on the of muscle of physiochemical characteristics of muscle during live fish transportation.

Keywords

References

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