Changes in meat texture of three varieties of squid in the early stage of cold storage

ABSTRACT: The present study examined the changes in texture and protein components during cold storage of different squid varieties. Raw oval squid, Japanese common squid and arrow squid were sliced fresh and the muscles were stored at 4°C for 0, 4, 8, 12, 18, 24, 48 and 120 h. The rheological measurements, protein components and amounts of collagen were examined. The adhesiveness of each squid increased significantly in the early stage of cold storage. In all varieties, penetration decreased at 4 h, which is considered to be rigor mortis, then increased. The amounts of total collagen, 20°C water-soluble collagen and 70°C water-soluble collagen did not change significantly in each variety during cold storage. Sodium dodecylsulfate–polyacrylamide gel electrophoresis (SDS-PAGE) pattern showed that the 580 kDa component gradually disappeared up to 48 h. The correlations between the amounts of 580 kDa component and adhesiveness or firmness were high. Models of fit based on chemical kinetics accurately expressed the behavior of adhesiveness, firmness and penetration showing that 63.2% of adhesiveness changes occurred in 13–19 h and that 63.2% of firmness changes occurred in 18–24 h.     

Morphological development of eggs, larvae and juveniles of laboratory-reared Ryukyu-ayu Plecoglossus altivelis ryukyuensis

ABSTRACT:   The development of embryos, larvae and juveniles of the Ryukyu-ayu, Plecoglossus altivelisryukyuensis are described based on laboratory-reared specimens.The eggs were spherical, 0.98–1.18 mm (mean 1.06 mm)in diameter with an adherent membrane. The incubation period after fertilizationwas approximately 155 h at a water temperature of 19.7–22.0°C(mean 20.7°C). Newly hatched larvae were 5.0–5.9 mm(mean 5.5 mm) in body length (BL) with 59–62 myotomes.Within 5 days after hatching, the larvae had attained 6.4–8.2 mm(mean 7.8 mm) BL and had completely consumed their yolk.Notochord flexion began at 13.7 mm BL and was completedby 16.3 mm BL. The rudimental dorsal, anal, pelvic andadipose fins appeared at 14.7, 16.3, 21.8 and 21.8 mm BL, respectively.All fin rays reached the same fixed number of adult fish at about28 mm BL. The comb-like teeth began to form at approximately30 mm BL and were fully developed at about 40–50 mm BL.The proportions of P. a. ryukyuensis specimens,which were consistent with adult fish, occurred at approximately40 mm BL.     

Assessment method for allelopathic effect from leaf litter leachates

In order to elucidate the allelopathic effect of leaf litter leachates under laboratory conditions, a modified 'sandwich method', which places leaves between two layers of agar, was used. Fifty mg of leaves was used per 10 cm² cell. Agar concentrations at 0.5–1.0% were the best for gel support in determining radicle and hypocotyl elongation of lettuce. The optimum incubation time for bioassay was three days after imbibition onset. Among 20 typical tree species in Asia, Cymbopogon citratus and Derris scandens showed the strongest inhibitory activity determined by the sandwich method, followed by Piper betle, Tamarindus indica, and Gliricidia sepium. This bioassay seems to be a reliable method for screening allelopathic activity from leaf litter leachates.     

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.     

Rhizome dynamics in Calystegia japonica Choisy and Calystegia hederacea Wall. in relation to overwintering

Calystegia japonica Choisy and Calystegia hederacea Wall., common perennial weeds throughout cropped and uncropped land in Japan, are known to regenerate mostly by rhizomes. The rhizome dynamics of the two species were investigated, focusing on their overwintering characteristics. The dry weight of rhizomes continued to increase for 6–7 weeks after the decrease in weight of the aerial parts began, then it decreased in winter because of the partial death and consequent fragmentation of the rhizomes. Overwintering as naturally fragmented rhizomes is a unique characteristic of the two Calystegia spp. as it is not observed in other rhizomatous weeds that maintain systematic connections at least during the following regeneration in spring. In C. japonica , rhizome degradation was more pronounced and more systematic than in C. hederacea , where thicker fragments that included apices remained. Qualitative changes in C. japonica rhizomes, such as increases in dry matter accumulation and starch, and a temporary decrease in sprouting ability, seem to relate to this specialized survival mechanism. Calystegia hederacea did not show either specialization or preparation for overwintering in its rhizome. The adaptability of Calystegia weeds to annual crop fields can be attributed to their capacity to regenerate from naturally fragmented rhizomes.