Comparison of connective tissue structure and muscle toughness of spotted mackerel <Emphasis Type="Italic">Scomber australasicus</Emphasis> and Pacific mackerel <Emphasis Type="Italic">S. japonicus</Emphasis> during chilled and frozen storage

To characterize post-mortem changes in fish meat quality during chilled and frozen storage, muscle toughness and the connective tissue structure of muscle were compared between two mackerel species, spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus. Measurement of the breaking strength of meat slices from both non-frozen fresh fish and frozen-thawed fish revealed that spotted mackerel meat was softer than Pacific mackerel meat. Under scanning electron microscopic observation, the connective tissue of non-frozen meat of spotted mackerel was thinner than that of Pacific mackerel. In addition, the collagen content in the spotted mackerel meat was lower than that of Pacific mackerel. These findings suggest that connective tissue structure might influence muscle toughness in mackerel.