コイ氷蔵中の生鮮度低下に伴う筋タイプ別微細構造の変化

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  • Ultrastructural changes of three muscle types of cultured carp ( <i>Cyprinus carpio </i>) during storage in ice
  • コイ コオリグラ チュウ ノ セイセンド テイカ ニ トモナウ キン タイプ ベツ ビサイ コウゾウ ノ ヘンカ

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The ultrastructural changes with freshness decreasing of pink (P), white (W) and red (R) muscle in cultured carp were investigated during storage in ice in order to evaluate their ultrastructural characteristics and destruction after killing. The contents of ATP-related compounds in the three muscle types were higher in the order of W>P>R, and the increasing of K value was faster in the order of R>P>W. Destruction of zigzag structure of Z line, sarcoplasmic reticulum, and mitochondria was faster in the order of R>P>W. Disappearence of glycogen granule was also faster in the order of R>P>W. These results suggest that the interposition of pink muscle fibers into the dorsal ordinary muscle might accelerate freshness decreasing of fish.

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