Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.

Abstract

To elucidate the mechanism for the post-mortem tenderization of rainbow trout muscle, the change in fine structure of muscle during storage at 5°C was examined using a transmission elec-tron microscope with correlating the results to the change in the breaking strength of muscle. The value of the breaking strength decreased within 24h storage after death. At the same time, it was observed that collagen fibers in the pericellular connective tissue were disintegrated. On the other hand, no evident breakdown of Z-disc was observed. According to these results, it was suggested that post-mortem tenderization of fish muscle during chilled storage was due to the disintegration of collagen fibers in the pericellular connective tissue rather than the weakening of Z-discs.