Suppression of fish meat softening by strict control of storage temperature

ABSTRACT:   Changes in meat firmness and structure of cultured yellowtail at several storage temperatures, from −1.5°C to 10°C, were compared. Firmness decreased less at −1.5°C and 10°C than at the other temperatures. During storage at temperatures from −0.5 to 4.0°C, expansion of intercellular space, which indicates weakening of the connecting force between muscle cells, began to increase after 8 h storage, and the ratio of space to the whole area increased by 3.4–4.9 times after 24 h of storage. However, at −1.5°C and 10°C, the increase of intercellular space was suppressed, and the ratio was 2.4–2.6 times, even after 24 h storage. Collagen fibrils connecting muscle cells disintegrated after 24 h storage at all storage temperatures. Conversely, in 10°C storage, the fine structure of muscle, except for collagen fibrils, was maintained better than at other storage temperatures. These findings indicate that −1.5 and 10°C storage could maintain fish-meat quality for longer periods than storage at −0.5, 1.0, or 4.0°C, the normal refrigeration temperature.     

Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste

ABSTRACT:   The addition of microbial transglutaminase (MTGase) to salted squid muscle paste greatly strengthened the elasticity of the thermal gel, which was produced by the preferential cross-linking of myosin heavy chains through a two-step heating process that consisted of setting at 40°C and subsequent heating to 80°C or 90°C. Starch increased the breaking strength of thermal squid gels, but decreased the deformation. Thus, the starch-added gels became harder and less elastic. Although, when both MTGase and starch were added to squid muscle paste, the changes in viscoelastisity and myosin cross-linking reaction were similar to those with MTGase alone during setting, the storage and loss moduli of the paste sharply increased with an increase in starch content above 70°C. Subsequently, the thermal gel texture became more brittle or breakable than gels prepared by setting with MTGase only.     

Change in translucency of squid mantle muscle upon storage

ABSTRACT:   Change in the translucency of squid mantle muscle during itsstorage at 0°C was studied by monitoring L* valueand turbidity. Two indicators showed that squid mantle muscle lostits translucency and reached maximal turbidity within 24 hof storage. Thickness of mantle muscle also increased by 15% in12 h, earlier than the loss of translucency. ATP contentdecreased with storage time and was completely lost in almost 24 h,a similar period to translucency loss, but later than rigor contraction.Development of black color on skin surface by chromatophores wasfully achieved in 24 h. It was thus concluded that ATPcontent was well correlated with a loss of translucency or increasein the turbidity of mantle muscle and development of dark coloron the surface skin of mantle.     

Isolation of ice-nucleating active bacterium from mackerel and its properties

ABSTRACT: An ice-nucleating bacterium, designated MACK-4, was isolated from ice-stored mackerel ( Scomber australasicus ) and identified as a Pseudomonas fluorescens . The optimal temperature and pH for its growth in nutrient broth with 2.5% glycerol (NB-G) were 15°C and 6.5, respectively. The maximal ice-nucleating activity (INA) was obtained after 54 h incubation at 15°C. However, the INA was almost completely lost after 48 h incubation at 25°C or higher. The growth and INA decreased with increase of NaCl added in NB-G within 0.0–4.0%. The INA of MACK-4 was very stable at 5–25°C, pH 4.0–9.5, while that of isolated ice-nucleating matter from MACK-4 was stable at 5–25°C, pH 5.5–9.0.     

Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica) by cooking and during storage

Physicochemical changes of Japanese cockle foot parts occurring during cooking and cold storage at 4°C for 10 days were examined. Raw samples decreased in weight by 27% during cooking at 85°C for 15 s. Both raw and cooked samples decreased in weight to the same extent of 22–23% during the 10-day cold storage. The levels of ATP and related compounds, as well as those of free amino acids, were higher in raw than in cooked samples, although the former were found by sensory evaluation to have a stronger fishy odor. Raw samples started to decrease in ATP content after 5 days of cold storage, showing K' values of 18 and 42% after 5 and 7 days, respectively. The L* value in the Hunter scale color evaluation increased during the cold storage of raw samples, revealing a gradual disappearance of its original purple–gray color. Meanwhile, the L* value of cooked samples remained constant during the cold storage. The tensile strength of cooked samples was significantly higher than those of both raw samples before and after the cold storage, indicating increased toughness by cooking.     

Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing

ABSTRACT:   The aim of this study was to develop a practical preventive method for color deterioration of sliced or filleted yellowtail muscle, especially of dark muscle, during frozen storage and post thawing. When the sliced meats were packaged in a vacuum with low oxygen permeable flexible films and then stored frozen below −40°C, no significant discoloration or browning of dark muscle was observed for 9 months or more. For higher temperature storage at −20°C or −30°C, nitrogen gas substituted packaging was a useful practical method for storing sliced meats for 6 weeks. In order to prevent color deterioration of sliced meats after thawing and subsequent storage at 0°C, the efficacy of materials of packaging was investigated. The most desirable result was obtained by using a film with oxygen permeability of 50–90 cm³/m² per 24 h.     

Characteristics of burnt meat in cultured yellowtail <Emphasis Type="Italic">Seriola quinqueradiata</Emphasis>

ABSTRACT:   In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata , fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological methods. The burnt meat (with lightness parameter, L* ≥ 55) was observed at 1-h storage in the SA 30°C group, at 2 h in SCD 30°C, and at 4 h in SA 13°C; meat was normal for the SCD 13°C group until 6 h of storage. Breaking strength scores were higher for the normal meat (200 g/cm²) than burnt meat (70 g/cm²) at 4 h of storage. Expressible water content was higher for the burnt meat than for the normal meat. Adenosine triphosphate concentrations for the SCD groups were higher than for the SA counterparts. Moreover, pH decrease was much faster in the 30°C groups, showing pH 5.6 at 2 h of storage. A negative correlation between the pH and lactic acid contents in muscle ( P  < 0.001) was found. Histological analysis evidenced a larger pericellular area (40%) in the burnt samples than in the normal samples (16%). It was confirmed that a higher fish-keeping water temperature and a stressful slaughter method (faster glycolytic process) were determinative factors that influence the occurrence of burnt muscle in yellowtail, and that the effect of the former is larger than the latter.     

Chemical, physical and sensory changes of small abalone meat during cooking

ABSTRACT:   Small abalone meats were heated at 80°C and 98°C for 0–120 min and the differences in chemical, physical and sensory changes of the cooked meats were investigated. The decrease in moisture and weight and the increase in browning and Hunter's b -value were relatively higher for cooking at 98°C than at 80°C. After cooking for 20–120 min, the total amount of adenosine triphosphate and its related compounds on a dry weight basis decreased by 17–27% at 80°C and by 30–39% at 98°C; the total amount of free amino acids on a dry weight basis changed insignificantly at 80°C but decreased by 22–35% after cooking at 98°C. The meats cooked at 80°C were higher in cutting force whereas the levels in the samples cooked at 98°C did not decrease until samples had been cooked for 60 min. The hydroxyproline content showed little change during cooking except for in samples cooked at 98°C for 120 min, in which the content was found to be low. The extended cooking at 80°C improved the acceptability of small abalone meat, whereas only the acceptability score of aroma increased significantly for cooking at 98°C.     

Temperature and salinity tolerances of yellowfin sea bream, Acanthopagrus latus, at different salinity and temperature levels

Abstract Yellowfin sea bream Acanthopagrus latus (Houttuyn) (0.98 ± 0.27 g) were examined for temperature and salinity tolerances at nine different environmental regimes (0.3, 15 and 33 ppt combined with 10, 25 and 32 °C), in which the fish were subjected to gradual and sudden changes in temperature and salinity respectively. The 50% CTMax (critical thermal maximum) and the UILT (upper incipient lethal temperature) were in the range of 34.8–38.2 °C and 32.8–36.4 °C respectively. The 50% CTMin (critical thermal minimum) and the LILT (lower incipient lethal temperature) were in the ranges of 4.9–9.4 °C and 7.1–17.6 °C respectively. The 50% CSMax (critical salinity maximum) and the UILS (upper incipient lethal salinity) were in the ranges of 54–69‰ and 9–44‰, respectively. The fish at lower temperature (10 °C) and salinity of 33‰ tolerated temperature as low as 6 °C when the temperature was decreased gradually. The fish at 33 and 15‰ and lower temperature (10 °C) tolerated salinity as high as 66–67‰, whereas those at freshwater salinity level (0.3‰) and 32 °C tolerated salinity to 50‰ when salinity was increased gradually. The relationships among UILT, LILT, 50% CTMax, 50% CTMin, UILS, 50% CSMax, salinity and temperature are given.     

Effect of water temperature on gonadal development and emaciation of Japanese common squid <Emphasis Type="Italic">Todarodes pacificus</Emphasis> (Ommastrephidae)

ABSTRACT:   In this study, the site of spawning ground and the relationship between oceanographic conditions and gonadal development and emaciation of the Japanese common squid Todarodes pacificus were examined based on data from research cruises. The research cruises were conducted in the south-western part of the Sea of Japan and the East China Sea in the winter of 1999. Sea surface temperature (SST) ranged 12.7–23.2°C in the survey area. Mature females concentrated on the continental shelf of the East China Sea, suggesting a major spawning ground was formed in this area. Gonadal development of the collected squid was examined using ovary somatic index (OSI) and oviduct somatic index (ODSI) in females, and emaciation was examined using mantle muscle somatic index (MI) and hepatosomatic index (HSI). Mean OSI and ODSI increased with SST at the stations where SST was greater than 15°C, particularly where SST ranged between 15 and 18°C. In contrast, mean MI and HSI decreased with increase in SST at the stations where SST was above 15°C. These results indicate that female gonads develop rapidly at SST above 15°C, and at the same time adult squids tend to be emaciated at this temperature condition.     

Reproductive biology of whitespotted bamboo shark Chiloscyllium plagiosum in northern waters off Taiwan

ABSTRACT:   In total, 491 whitespotted bamboo sharks were collected from northern Taiwanese waters from February 2002 to February 2003. The sex ratio of the specimens was 0.65, total length (TL) ranged from 35.3–85 cm, and weight ranged 124–2580 g. The mean size at first maturity was estimated to be 64.9 and 65.6 cm TL for females and males, respectively, based on the relationship between mature percentage and TL. The ovulation season was estimated as March to May based on gonadosomatic index (GSI) variations and captive observation. The monthly changes in GSI of males suggested that the mating season was from December to January. The inconsistency between mating and ovulation seasons suggested that females have sperm storage and delayed fertilization. One or two eggs were deposited every 6 or 7 days on average. Deposition of eggs extended for 2 months, and fecundity was 8 ± 3.8 eggs. Thirteen of 48 eggs deposited in 2003 were hatched and the hatching rate was 0.27. The hatching period was 107 ± 9.3 days with accumulated water temperature ranging from 2372–2835°C.     

Diurnal variation in thermal environment experienced by salmonids in the North Pacific as indicated by data storage tags

Eight temperature-recording data storage tags were recovered from three salmonids in Alaska (pink and coho salmon and steelhead trout) and five chum salmon in Japan after 21–117 days, containing the first long-term records of ambient temperature from Pacific salmonids migrating at sea. Temperature data imply diel patterns of descents to deeper, cooler water and ascents to the surface. Fish were found at higher average temperatures at night, with narrower temperature ranges and fewer descents than during the day. Fish tagged in the Gulf of Alaska were at higher temperatures on average (10–12°C) than chum salmon tagged in the Bering Sea (8–10°C). Chum salmon were also found at a wider range of temperatures (−1–22°C vs 5–15°C). This is probably related both to the different oceanographic regions through which the fish migrated, as well as species differences in thermal range and vertical movements. Proportions of time that individual fish spent at different temperatures seemed to vary among oceanographic regions. Steelhead trout may descend to moderate depths (50 m) and not be limited to the top few metres, as had been believed. Japanese chum salmon may seek deep, cold waters as they encounter warm surface temperatures on their homeward migrations. Temperature data from all fish showed an initial period (4–21 days) of day and night temperatures near those of sea surface temperatures, suggesting a period of recuperation from tagging trauma. A period of tagging recuperation suggests that vertical movement data from short-term ultrasonic telemetry studies may not represent normal behaviour of fish. The considerable diurnal and shorter-term variation in ambient temperatures suggests that offshore ocean distribution may be linked more to prey distribution and foraging than to sea surface temperatures.     

Effects of temperature changes on the endogenous rhythm of oxygen consumption in the Japanese flounder <Emphasis Type="Italic">paralichthys olivaceus</Emphasis>

ABSTRACT:   The effects of temperature changes on the endogenous rhythm of oxygen consumption in the Japanese flounder Paralichthys olivaceus which were acclimated to 3, 14 or 20°C in advance were investigated. The oxygen consumption rate (OCR) of individuals (total length >28 cm) that were acclimated to 3°C, maintained a relatively low value of 6.9 ± 2.3 mL (mean ± SD) O₂/kg ww (wet weight)/h till 5.8°C, which is considered a 'minimum' rate. Thereafter, the OCR gradually increased up to 18.7 mL O₂/kg ww/h at the temperature of 10.6°C. The OCR of individuals acclimated to 14°C stabilized with 124.2 ± 24.1 mL O₂/kg ww/h, when tested at the relatively constant temperature of 14.4 ± 0.17°C. Maximum entropy spectral analysis revealed that the peak OCR occurred at 23.9 h intervals, which could be a circadian rhythm. The mean OCR showed a peak at 06.00–08.00 hours. For the temperature above 25°C in which the fish were acclimated to 20°C, the rhythmic patterns of OCR were observed until the experimental temperature reached 26.4°C. For the temperature above 28.4°C, the metabolic activity rhythm of the OCR was dampened and then the OCR abruptly rose again. It is assumed that the oscillator of the endogenous rhythm lost the governing of normal metabolic activity in Japanese flounders above 28.4°C. These results suggest that the temperatures of around 5.8, 26.4 and 28.4°C are the 'lower limit temperature', 'upper incipient lethal temperature', and the 'critical thermal maximum', respectively, for the endogenous rhythm of oxygen consumption in the Japanese flounder.     

Fish larvae distribution off Mejillones Peninsula (northern Chile) during a coastal upwelling event in Spring 1999: interactions with the cold upwelling plume

We examined the interaction between vertical and horizontal distribution of fish larvae off Mejillones Peninsula (23°S), northern Chile, under conditions of active coastal upwelling. An oceanographic survey covered spatial variability in temperature, chlorophyll- a (chl a ), dissolved oxygen, salinity and water density. Fish larvae were sampled during daytime and nighttime periods through two consecutive days in four stations: two inside and two outside of a well-developed upwelling plume, and at three depth strata: 0–20, 20–80 and 80–200 m. Eighteen taxa were analysed, of which the Myctophidae Diogenychthys atlanticus , Diogenichthys laternatus , and the anchovy Engraulis ringens , were most abundant. Our data showed little evidence for diel vertical migration and larvae were more abundant at depth (>80 m) under low temperature (∼12°C) and low chl a (∼2 mg m^–3), below the highly advective upper layer. The exploratory K -means analysis allowed the separation of data into two distinct habitats: upwelling and nonupwelling types. Most taxa were allocated in nonupwelling waters, i.e. outside the cold plume. However, short-term variations (<24 h) in the position of the upwelling plume influenced both horizontal and vertical occurrence as well as abundance of taxa, and caused variability in temperature, oxygen and chl a . These changes in oceanographic conditions, caused by upwelling circulation and the dynamics of the cold plume, may sharply modify the habitat of fish larvae and have an important role in survivorship and recruitment success.     

Purification and characterization of lysozyme from purple washington clam Saxidomus purpurata

ABSTRACT:   Lysozyme was purified from purple washington clam Saxidomus purpurata by sequential procedures using Chitopearl Basic BL-01 affinity and TSKgel ODS-120T column chromatographies. Molecular mass of the purified enzyme was estimated to be 12 kDa by SDS-PAGE. Optimum pH of the enzyme was 5.2 toward Micrococcus lysodeikticus cells. The optimum temperature was 50°C. The enzyme was stable in the range of pH 4.8–6.8 and 20–90°C. Further, the N-terminal amino acid sequence of the enzyme showed similarity to lysozymes from invertebrates. However, the specific activity of the enzyme toward M. lysodeikticus cells and p -nitrophenyl penta- N -acetyl- β -chitopentaoside was 143 times and 12 times higher than that of hen egg white lysozyme, respectively.     

The smolt run and postsmolt survival of Atlantic salmon, Salmo salar L., in relation to early summer water temperatures in the northern Baltic Sea

Abstract –  The timing of the smolt migration of Atlantic salmon, Salmo salar L., was investigated during 1972–2002 in the Simojoki, a river flowing into the northern Baltic Sea. The onset of the smolt run was positively correlated with the river water temperature; a rise in water temperature above 10 °C being the main proximate environmental triggering factor. There was also a weaker correlation between the decreasing river discharge in the spring and the onset of the smolt migration. The duration of the main run was shorter in the years when the onset of the smolt run was delayed. No differences were found in the onset timing or in the duration of the smolt run between wild smolts and semi-wild smolts released into the river as parr. A polynomial equation fitted to the annual data on the survival of Carlin-tagged wild smolts and the sea surface temperature (SST) in June off the river mouth appeared to follow a dome-shaped pattern. Survival was lower in cold early summers (SST <9 °C) than in those with an average SST (9–11.9 °C), and lower again, although not significantly, in warm early summers (SST ≥12 °C). Too low and probably also too a high water temperature in early summer could thus be one of the underlying reasons for the fluctuations observed in postsmolt survival in the Baltic Sea.     

Salinity-induced quiescence in eggs of the calanoid copepod Acartia tonsa (Dana): a simple method for egg storage

We report the effect of salinity and temperature on the viability of stored culture-based subitaneous eggs of the calanoid copepod Acartia tonsa for use of copepods in fish larvae culture. Quiescence induction was recorded at 17 and 25 °C, in salinities from 0 to 30. Quiescence was strongly induced at 0 salinity and partially at 5 in both temperatures. Eggs incubated at 0 salinity for up to 12 days at both temperatures showed a decline in the fraction able to be induced into quiescence by abrupt salinity changes. The hatching success of eggs that were able to enter quiescence stabilized after a 1-day incubation and remained ∼25% viable for 12 days in 17 °C. On the contrary, the 25 °C trial showed a gradual decline in viability until stabilizing ∼10% at day 7 and onwards. Longterm 17 °C incubation for 35 days showed that eggs remained quiescent with a viability of ∼14%. Hence, we recommend salinity storage of A. tonsa subitaneous eggs as a relevant shortterm technique, and a suitable alternative to the recently proposed cold storage of eggs when eggs are to be shipped from the copepod producer to a given fish larvae hatchery.     

Effects of photoperiod on gonadotropin-releasing hormone levels in the brain and pituitary of underyearling male barfin flounder

ABSTRACT:   A pleuronectiform fish, the barfin flounder Verasper moseri , expresses three gonadotropin-releasing hormone (GnRH) forms in the brain: salmon GnRH (sGnRH), chicken GnRH-II (cGnRH-II) and seabream GnRH (sbGnRH). To clarify the effects of photoperiod on GnRH systems, changes in brain and pituitary GnRH peptide levels were examined using time-resolved fluoroimmunoassays. In experiment 1, 5-month-old male barfin flounder (mean total length 9.0 cm, body weight 11.0 g) were divided into short (8:16 h light : dark [L:D] cycle; lights on 08.00–16.00 hours) and long photoperiod (16:8 h L:D cycle; lights on 04.00–20.00 hours) groups in mid September and maintained until November under natural water temperature (19.3–15.2°C). Brain sGnRH concentrations were significantly higher in the 16:8 h L:D group than in the 8:16 h L:D group, whereas no significant differences were observed in total length, body weight, plasma testosterone concentration, brain cGnRH-II concentration and pituitary sbGnRH content. In experiment 2, 7-month-old male barfin flounder (mean total length 16.5 cm, body weight 76.8 g) were divided into short and long photoperiod groups in mid December and maintained until February under natural water temperature (12.5–6.6°C). Total length, body weight and condition factor were significantly greater in the 16:8 h L:D group than in the 8:16 h L:D group, whereas no significant differences were observed in plasma testosterone concentration and GnRH levels in the brain and pituitary. These results indicate that levels of sGnRH in barfin flounder are influenced by photoperiodic treatment dependent on water temperature and/or body size.     

Anaesthetic efficacy and physiological responses to clove oil-anaesthetized kelp grouper Epinephelus bruneus

The efficacy of clove oil as an anaesthetic and at producing a physiological response (plasma cortisol and glucose) was evaluated in the kelp grouper, Epinephelus bruneus . To acquire complete anaesthesia in less than 3 min and recovery in <10 min, three doses of clove oil were tested at 18, 22 and 26 °C. Although higher anaesthetic doses resulted in shorter induction times and longer recovery times, and a lower temperature resulted in longer anaesthesia induction and slower recovery, we found the optimal dose and administering temperature of clove oil to be 250–300 mg L⁻¹ at water temperature of 18 °C, 150–200 mg L⁻¹ at water temperature of 22 °C and 50–100 mg L⁻¹ at water temperature of 26 °C respectively. Following the administration of 150 mg L⁻¹ of clove oil at 22 °C, the plasma cortisol level was highest (4.24 ± 1.571 μg dL⁻¹) after 12 h and the plasma glucose was highest (92.7 ± 9.61 mg dL⁻¹) after 2 h. These results should be useful to the aquaculture industry, where anaesthesia is necessary for a range of activities.     

Effects of water temperature on early development of Japanese eel <Emphasis Type="Italic">Anguilla japonica</Emphasis>

ABSTRACT:   To determine an optimal temperature range for efficient production of healthy eel larvae Anguilla japonica , the effect of water temperature on hatching, survival, and deformity rates was examined. The early ontogeny of morphological features in this species by incubating eggs at five different temperatures (19, 22, 25, 28 and 31°C) was examined. Hatching occurred at 24, 28, 46 and 58 h after fertilization when incubated at 28, 25, 22 and 19°C, respectively; no eggs hatched at 31°C. The growth rate of prefeeding larvae increased as water temperature was elevated and acquisition of feeding ability was also accelerated at higher temperature. Significantly high hatching rates (76–86%, P  < 0.05) and survival rates (61–86%, P  < 0.05) were observed at relatively high temperatures (22–28°C). The deformities were 'open lower jaw', 'pericardial edema', and 'notochordal bending', in which the mouth was deformed with a downward projecting lower jaw, the pericardial cavity was swollen, and the notochord was bent or twisted to various degrees, respectively. Open lower jaw and pericardial edema were especially predominant at 19°C, with rates of 68 and 92%, respectively, compared with 31 and 10% at 25 and 28°C, respectively. The occurrence of notochordal bending was not affected by temperature. The optimal temperature for incubation and rearing A. japonica eggs and prefeeding larvae is approximately 25–28°C.