Abstract
Postmortem biochemical changes in the white muscle of white sucker and of northern pike were, in general, similar to those observed in other species as reported previously by other investigators. However, glycogen content of pike was found to remain relatively high even after 7 days of storage in ice. This is in contrast to the findings with several other species, including white sucker, where the muscle glycogen is practically completely degraded in 3–4 days. Higher glycogen content in the posterior portion of pike muscle as compared with that in the anterior portion may partly explain the apparent high glycogen content in the muscle of this fish after several days of storage.
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