Dorsal Ordinary Muscle Research Articles

Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes.

We previously showed that the tenderization of ordinary muscle during ice storage is affected by the interposition of pink muscle fibers in the ordinary muscle. However, little is known about whether or not the interposition of pink muscle fibers affects the hardness of raw fish meat. To clarify the influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on hardness of meat, the breaking strengths and the fiber types of the dorsal ordinary muscle of eight fish species (a total of 37 specimens) were discriminated. The breaking strengths among fish species were within a range of 6.5-19.1 N/cm2 . Pink muscle fibers were found in the dorsal ordinary muscle of six out of the eight fish species ranging from 0.0 to 56.0% in quantity ratio, and 0.0 to 19.3% in area ratio, respectively. The quantity ratio and area ratio of pink muscle fibers in the dorsal ordinary muscles of all eight fish species samples positively correlated with the breaking strength. Relative to the quantity ratio (p < .05), the area ratio (p < .02) of pink muscle fibers was more representative of postmortem texture hardness. In conclusion, the high interposition ratio of pink muscle fibers in ordinary muscle could potentially improve the postmortem hardness, the texture, and even the flesh quality of raw fish meat.

Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata

We investigated the effects of different heating conditions on the texture and extractive compounds of meat derived from each part of the yellowtail Seriola quinqueradiata fish. Heating conditions had a tendency to affect the hardness and sample thickness of the dorsal ordinary muscle (OM) and dark muscle (DM). Heating did not significantly affect the inosine monophosphate level in OM. However, low-temperature/long-time (LTLT) heating (63 °C for 30 min) decreased these levels in DM compared with unheated sample. The hypoxanthine levels in OM and DM subjected to LTLT heating were also significantly higher than those of unheated samples. Free amino acid and ammonia levels in each part remained unchanged after heating, except for the levels of three amino acids in DM. OM and DM with LTLT had higher and lower taste-active values of equivalent umami concentrations than with high-temperature/short-time heating (85 °C for 90 s and 75 °C for 60 s), respectively. Therefore, under LTLT, yellowtail meat has a more tender texture owing to less shrinkage, and umami intensity is much stronger in OM but weaker in DM.

Relationship between the characteristics of rigor-mortis-related actomyosin and muscle fiber types in the ordinary muscle of various fishes.

Rigor mortis occurs when muscle extension vanishes through the irresistible coupling of actin and myosin by the consumption of adenosine triphosphate as energy. To clarify the cause of the differences in the progression of rigor mortis, seven fish species were used as samples. The superprecipitation reaction and Mg2+ -ATPase activity of actomyosin in dorsal ordinary muscle were measured, and the slope of the regression line between these two variables was calculated for each fish specimen. The fiber types of the dorsal ordinary muscle in each sample fish were discriminated by the stability of actomyosin ATPase at acid and alkaline preincubations. Positive correlations were found between Mg2+ -ATPase activity and the superprecipitation reaction of actomyosin in all 27 fish specimens. The slopes of the regression lines were different not only between fish species but also in fish specimens within the same species. The area ratios of pink muscle fibers and the IIa and/or IIb subtypes of white muscle fibers in the dorsal ordinary muscle were also different between fish species, as well as in specimens within the same fish species. A positive correlation was found between the area ratios of pink muscle fibers in dorsal ordinary muscle and the slopes of the regression line. It was suggested that the differences in characteristics of rigor-mortis-related actomyosin of fish might have been caused by the differences in the interposition ratio of muscle fiber types, especially of the pink muscle fiber type, in the dorsal ordinary muscle. © 2019 Society of Chemical Industry.

A comparison of flesh quality of freeze-thawed mantle muscle of oval squid with dorsal ordinary muscle of horse mackerel

A comparison of flesh quality of freeze-thawed mantle muscle of oval squid with dorsal ordinary muscle of horse mackerel

Qualitative changes in each part of yellowtail Seriola quinqueradiata flesh during cold storage

To evaluate the important odor components in raw yellowtail, volatiles from each part of stored yellowtail flesh were analyzed using gas chromatography-mass spectrometry (GC–MS) and olfactometry (GC–O). The principal component analysis (PCA) results from GC–MS of 88 volatiles showed that PC1 separated the data into two groups [the dark muscle (DM) long storage] and [the ordinary muscle (OM) + DM no storage + DM short storage]. Eleven compounds, including 2,3-butanedione, in 24 kinds of odors were identified or tentatively estimated using GC–O analysis. The numbers of odors perceived at the maximum split ratio (243) in GC–O analysis were 8 and 12 from OM and DM, respectively, irrespective of storage time. Kovats retention index 1387 (unknown compound, fishy and plastic odor) had the strongest odor in both muscles before and after storage. GC–O analysis showed that DM odors were more intense than those from dorsal OM. Moreover, their intensities increased during storage. Sensory evaluation revealed that DM had a stronger odor than OM throughout the storage period. These findings suggested that odor components, which showed small thresholds, as well as other identified components from DM, such as 2,3-butanedione, contributed to the yellowtail meat odor before and after storage.

Ultrastructural changes of endomysium in dorsal ordinary muscle under burnt meat condition of cultured yellowtail Seriola quinqueradiata

Ultrastructural changes of endomysium in dorsal ordinary muscle under burnt meat condition of cultured yellowtail Seriola quinqueradiata

Changes in the pericellular connective tissue and breaking strength of the three types of muscles of the cultured carp Cyprinus carpio during storage in ice

To elucidate the structural changes in pink (P), white (W), and red (R) muscles during storage in ice, we measured the breaking strength and changes in pericellular connective tissues of cultured carp. The breaking strength just after killing was highest in R muscle (1.00 ± 0.20 N), lowest in W muscle (0.37 ± 0.07 N), and intermediate (0.84 ± 0.12 N) in P muscle. During the storage period, the breaking strength decreased first in R muscle, then in P muscle, followed by W muscle. The diameter of muscle fibers was greater in W muscle (113 ± 15 μm) than in P muscle (72 ± 3 μm) and R muscle (48 ± 2 μm). Destruction of the honeycomb structure of the pericellular connective tissue occurred most rapidly in W muscle and most slowly in R muscle. These results suggest that the interposing of P muscle fibers in the dorsal ordinary muscle contributes to the acceleration of post-mortem tenderization in fish.

Effects of Brief Summer or Winter Fasting on the Muscle Quality of Cultured Pacific Bluefin Tuna (Thunnus orientalis)

The effects of fasting on the quality of the dorsal and ventral ordinary muscles from cultured Pacific bluefin tuna (Thunnus orientalis) during chilled storage were investigated. Tuna were subjected to fasting for 2 days in the summer or 6 days in the winter prior to harvesting. The breaking strength of the dorsal ordinary muscle sampled in the summer increased until 24 h and then decreased. There were no significant differences in the lipid and glycogen content of the ordinary muscle after 9 h of storage between the controls and either fasting group. The pH of the ordinary muscle subjected to summer and winter fasting was higher than in the controls after 24–48 h of storage. However, the relationship between the pH and glycogen content was unclear. The metmyoglobin content during chilled storage was lower in the ordinary muscles from either fasting group than in the controls. In conclusion, fasting for 6 days in the winter improved the color stability of the ordinary muscle without a decline in its lipid content.

The concentration of magnesium in the front and rear dorsal ordinary muscles of bluefin tuna, Thunnus thynnus L.

Concentration of magnesium in dorsal ordinary muscles (Dom) obtained from front (Fdom) and rear (Rdom) muscle samples from wild/fattened female/male bluefin tuna (BFT) in the Turkish Eastern Mediterranean were analyzed and compared. A total of 180 individual that is (90 female and 90 male) samples were investigated. Mean Mg levels in the Fdom and Rdom samples of wild and fattened BFT were found to be as follows: 48.76 and 53.20, 52.69 and 40.29 mg 100 g-1 w wt, respectively. The mean Mg values of the Fdom and Rdom samples of 45 wild and 45 fattened individual female BFT were analyzed and found to be as follows: 51.31 and 55.09, 56.46 and 42.33 mg 100 g-1 w wt, respectively. The parameters for the Fdom and Rdom of 45 wild and 45 fattened male specimens were determined to be 46.12 and 51.40, 48.92 and 38.26 mg 100 g-1 w wt, respectively. Both wild/fattened fish, Mg differences in the Fdom and Rdom tissues and the differences in levels of Mg in the Fdom and Rdom samples of wild vs. fattened female and male samples were significant (p < 0.05). Key words: Thunnus thynnus, bluefin tuna, magnesium, muscle, front, rear, wild, fattened.

Some trace elements in front and rear dorsal ordinary muscles of wild and farmed bluefin tuna ( Thunnus thynnus L. 1758) in the Turkish part of the eastern Mediterranean Sea

The levels of trace metals of front (F) and rear (R) dorsal ordinary muscles (dom) of wild and farmed bluefin tuna (BFT) were determined by atomic absorption spectrometry. Wilds were obtained from Antalya Bay and farmed were taken from a fish farm in Ildir Bay (Izmir), during spring to early summer. The accuracy of the method was checked standard reference material (NRCC-DORM-2 Dogfish Muscle). Mean trace element content of the wild samples (Fdom and Rdom, respectively) was found as: Cu, 0.790 and 0.591; Mn, 0.084 and 0.096; Ni, 0.101 and 0.124; Zn, 4.788 and 5.577; Fe, 7.670 and 9.222 (μg g −1 wet wt.). Values for farmed were detected as Cu, 0.581 and 0.453; Mn, 0.111 and 0.139; Ni, 0.072 and 0.092; Zn, 4.631 and 3.380; Fe, 4.957 and 7.156 (μg g −1 wet wt.). The results were compared with literature values.

Changes of proximate compositions and myoglobin content in the dorsal ordinary muscles of the cultured Pacific bluefin tuna Thunnus orientalis with growth

Using the dorsal ordinary muscle (DOM) of cultured Pacific bluefin tuna (body length [BL]: 47.5–81.8 cm, body weight [BW]: 2.1–13.5 kg, n=15), the changes of proximate compositions and myoglobin (Mb) content with growth were investigated. There was a positive correlation (r=0.9832, P<0.05) of BL and BW in cultured tuna. The protein contents of the DOM of cultured tuna decreased (P<0.05) and the lipid contents had a tendency to increase (not significantly) with growth. The meat color changed from pink to red with growth. In addition, the Mb contents of the DOM of cultured tuna increased (P<0.05) from 1.0 mg/g (minimum BW fish) to 3.8 mg/g (maximum BW fish) with growth. These results indicate that the increase of the Mb content in the DOM of cultured tuna is not caused by the restriction of exercise and overfeeding between 2.1 kg and 13.5 kg of BW.

Changes in myoglobin content and proximate compositions of the dorsal ordinary muscles of full-cycle cultured Pacific bluefin tuna Thunnus orientalis (Temminck et Schlegel) with body size

We investigated the changes in myoglobin (Mb) content and proximate compositions of the cephalad parts of the dorsal ordinary muscles (Ce-DOM) of full-cycle cultured (FC) Pacific bluefin tuna [body length: 42.6-115.4 cm, body weight (BW): 1.7-38.4 kg, killed from July 2004 to October 2005]. The Mb content of Ce-DOM increased (P<0.01) until a BW of 7.0 kg was reached. However, the Mb content of Ce-DOM had a wide variety above a BW of 7.0 kg. On the other hand, the moisture, protein and ash contents of Ce-DOM of FC tuna decreased (P<0.05 and 0.01) with an increase in BW. However, the lipid content of Ce-DOM increased gradually above about a BW of 20.0 kg. Furthermore, the Mb content in protein of the Ce-DOM of FC tuna increased with an increase in BW. These results indicated that the increase in Mb content of Ce-DOM of FC tuna was not related to changes in proximate composition between a BW of 1.7 and 38.4 kg.

The changes in proximate compositions and glycogen contents in the dorsal ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis occurring with growth

Using full-cycle cultured (FC) Pacific bluefin tuna (body length [BL], 42.6–66.4 cm; body weight [BW], 1.66–7.40 kg, n=15), the changes in chemical compositions and histological structure of the cephalal parts of the dorsal ordinary muscles (DOM) occurring with growth were investigated. A positive correlation (r=0.9644, P<0.05) was observed between BL and BW with growth. The protein, lipid and ash contents of DOM and condition factor did not change with growth. However, the glycogen content of DOM increased (P<0.05) from approximately 55 cm (BL) in this study. Using optical microscopic photographs, the various shapes of muscle fibers were observed and it was noted that the muscle fiber diameter increased (P<0.05) with growth. Using transmission electron microscopic observation, many glycogen granules were observed in muscle fibers (especially, side of connective tissue) of DOM throughout the growth stage in this study. These results indicate that the glycogen content of DOM of FC Pacific bluefin tuna increases before the lipid with growth.

Effect of fasting on physical/chemical properties of ordinary muscles in full-cycle cultured Pacific bluefin tuna Thunnus orientalis during chilled storage

Using the full-cycle cultured (FC) Pacific bluefin tuna [body weight 16.3±1.9 kg (pre-fasting group, pre-FG), 14.2±0.9 kg (post-fasting group, post-FG)], changes in the physical/chemical properties of the cephalal parts of dorsal (D) and ventral (V) ordinary muscles (OM) by fasting (6 days) during chilled storage (4°C) were investigated. Condition factors were 26.7 (pre-FG) and 20.3 (post-FG, P < 0.05). Fasting changed the liver color to green. Fasting also decreased the amount of protein and lipid contents of the DOM and VOM of FC tuna. The breaking strength and pH of the DOM and VOM of post-FG tuna were higher (P <0.05) than for pre-FG tuna during storage. In contrast, the glycogen contents of DOM and VOM of post-FG tuna were lower than for pre-FG tuna. The color values (L*, a* and b*) of DOM of post-FG tuna were lower than for pre-FG tuna throughout the storage period. In addition, the metmyoglobin (metMb) content of DOM of post-FG tuna was lower (P <0.05) than that of pre-FG tuna, and the metMb content of VOM of post-FG tuna remained low after fasting. These results indicate that fasting suppresses deterioration (especially meat color) of FC tuna muscles during chilled storage.

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

AbstractThe histological properties of the cephalad parts of the dorsal ordinary muscles (CD‐OMs) of wild (body weight 33.3 ± 0.9 kg, n = 3) and full‐cycle cultured (body weights 13.1 ± 2.6 (FC 1), 20.2 ± 1.0 (FC 2) and 28.5 ± 3.6 (FC 3) kg, n = 3 respectively) Pacific bluefin tuna were investigated. The CD‐OMs of FC 1–3 tuna showed low moisture content (P &lt; 0.05) and high fat content (about six times more, P &lt; 0.05) in comparison with wild fish. A large quantity of adipose tissue was observed in the wide spaces between muscle fibres in the CD‐OMs of FC 1‐3 tuna. The muscle fibre diameter of the CD‐OM of FC 3 tuna was significantly lower than that of wild fish (P &lt; 0.05). Myofibrils in the CD‐OM of wild tuna were surrounded by a developed sarcoplasmic reticulum and mitochondria; however, there were many glycogen granules among the myofibrils and a large quantity of fat in the CD‐OM of full‐cycle cultured fish. In particular, the glycogen content of the CD‐OM of FC 3 tuna was significantly higher (about 50 times) than that of wild fish. These results indicate that feeding and exercise conditions affect the histological structure and metabolism of the bluefin tuna muscle. Copyright © 2006 Society of Chemical Industry

Changes in Physical/chemical Composition and Histological Properties of Dorsal and Ventral Ordinary Muscles of Full-cycle Cultured Pacific Bluefin Tuna, Thunnus orientalis, During Chilled Storage

Using full-cycle cultured Pacific bluefin tuna (BW: 33.5 ± 2.7 kg, cultured for about 33 mo), the physical/ chemical composition and histological properties of the cephalal parts of the dorsal ordinary muscles (DOMs) and ventral ordinary muscles (VOMs) were investigated during chilled storage at 4 °C for 69 h. VOM showed high fat content compared with DOM. The breaking strength of DOM increased up to 33 h but decreased thereafter, whereas VOM decreased gradually after 15 h. The pH and glycogen content of DOMs and VOMs decreased gradually after 9 h. The met-myoglobin (met-Mb)% and K-value of DOMs and VOMs increased gradually during storage. Extension of intercellular spaces of DOM was observed by LM during storage. The abundant quantity of glycogen granules that accumulated around the myofibrils of DOM was confirmed by TEM to decrease during storage (especially, from 15 h).

Comparison of the proximate compositions, breaking strength and histological structure by the muscle positions of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis

Using the skeletal muscle of full-cycle cultured Pacific bluefin tuna (body weight: 13.1±2.6 kg, cultured for about 21 months), the proximate compositions, breaking strength and histological structure of the front and rear parts of the dorsal ordinary muscles (FD-OM and RD-OM) and the ventral ordinary muscles (FV-OM and RV-OM) were compared. The FV-OM showed low moisture, protein, ash and high fat contents (P<0.05, respectively) for the other three positions. The breaking strength of FD-OM, RD-OM and RV-OM increased up to 15–18 h and decreased later. However, the breaking strength of FV-OM was maintained during chilled storage. The pH of all muscles decreased up to 15 h, and then stayed at pH 5.7–5.8. However, the pH of FV-OM stayed at a higher level (pH 5.9). The histological structure observed by optical microscopy showed a space extension among muscle cells after 24 h in all positions, and these results were also supported by image analysis.

Possible degradation of type I collagen in relation to yellowtail muscle softening during chilled storage

: In this paper, the detection of type I collagen degradation during the softening phenomenon of yellowtail muscle, was examined. Acid soluble collagen was isolated from dorsal ordinary muscle at death and after 24-h chilled storage. In the abundant ratio of subunit components, an increase in β12 chain (5.4 points) and a decrease in components with molecular weights larger than γ chain (7.0 points) after 24-h chilled storage, was found. Type I collagen was detected in the alkali-soluble fraction by SDS-PAGE. Its amount calculated from hydroxyproline contents in alkali-soluble fraction was increased from 0.097 mg/g muscle to 0.155 mg/g muscle during 24-h storage. The increased alkali-soluble collagen (0.058 mg/g muscle) was about 1.4% of whole collagen. These results suggest that a slight decomposition of type I collagen of yellowtail muscle may occur and subsequently becomes alkali-soluble corresponding to postmortem softening.

Influence of interposition of pink muscle fiber into dorsal ordinary muscle on temporal change of K-value in cultured carp

: To clarify the influence of the interposition of pink muscle fiber into dorsal ordinary muscle on temporal change of K-value, using cultured carp, the dorsal muscle was divided into five muscle parts towards depth with the naked eye as follows: the dark muscle part (P-1), the intermediate muscle part (P-2) and three ordinary muscle parts (P-3, P-4, P-5). These were organized from the muscle fiber types as follows: P-1 was only red muscle fiber type. P-2 was only pink muscle fiber type in a thin layer and two muscle fiber types of not only pink muscle fiber but also white muscle fiber of the IIa or IIb subtype in a mosaic pattern. All of P-3, P-4 and P-5 were two muscle fiber types, white muscle fiber (IIa or IIb subtype) and pink muscle fiber. The temporal changes of K-values were remarkably faster in the order of P-1, P-2, and three parts of P-3, P-4 and P-5. The changes did not exhibit a remarkable difference among the three ordinary muscle parts. From these results, it was considered that the interposition of pink muscle fiber into the dorsal ordinary muscle might accelerate the temporal change of K-value.

Comparison of Interposition Ratios of Pink Muscle Fiber in Dorsal Ordinary Muscle among Various Marine Fishes.

The difference in interposition ratio of pink muscle fiber among various fish species was studied to learn its influence in dorsal ordinary muscle on the post-mortem change of K-value. A remarkable mosaic pattern was exhibited in the interpositioned white and pink muscle fibers in many of the species. The relative number and area percentages of these fibers to all muscle fiber types differed greatly among fish species, and distributed from 12.9% to 56.53% in a number, and from 2.22% to 53.68% in an area. The relationship between the area and numerical percentages had significantly high positive correlation. Size of the pink muscle fiber was somewhat smaller than that of white muscle fiber.