CONTRACTIBILITY OF MUSCLE FIBRES AS A POSSIBLE AID TO JUDGING TEXTURAL CHANGES IN FROZEN MEATS AND FISH

摘要

AbstractFollowing addition of ATP, the contractibility of muscle fibres in suspension (obtained by muscle homogenization) changes during frozen storage of the muscle. These changes were detected by turbidity measurements. In beef, there were no significant changes up to 6 months storage at— 8°C or lower. Considerable loss in contractibility occurred in chicken white muscle. Losses were rapid in cod and carp muscle, contractibility being completely lost in one month at— 3°C. The method is proposed as one criterion for judging textural changes in lean fish during frozen st