As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueudiutu), mackerel (Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia (Pseudosciaena manchuria), cutlass fish(Trichiurus l...
As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueudiutu), mackerel (Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia (Pseudosciaena manchuria), cutlass fish(Trichiurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out.
In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long.
In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces.
Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.