Skip to main content
Log in

Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail Seriola quinqueradiata

  • Original Article
  • Aquaculture
  • Published:
Fisheries Science Aims and scope Submit manuscript

Abstract

Fifteen farmed yellowtail Seriola quinqueradiata were randomly selected from sea cages. Five fish were slaughtered instantly by cutting the spinal bulb (control group). The remaining ten fish were left for 20 min in a narrow net and then they were slaughtered by cutting the spinal bulb instantly. These ten fish were bled in two water tanks. In one tank, the water was aerated (ventilation group), while the other tank was not aerated (burnt group). The ATP ratio in the control group (83.8 ± 4.1%) was higher than the ventilation group (37.2 ± 22.1%) and the burnt group (5.8 ± 6.0%) at 3 h after slaughter. The K value of the burnt group increased remarkably at 3 h after slaughter, and was significantly higher than those for the other groups. The ventilation group showed a recovery in available energy for physiological maintenance to the same level as the control group during bleeding, as well as a significantly slowed loss of muscular firmness compared to the burnt group. This study shows that the yellowtail continued to respire and take up oxygen until complete physiological death, and elevated oxygen levels during bleeding slowed the postmortem changes and suppressed the occurrence of burnt meat.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Konagaya S, Konagaya T (1979) Acid denaturation of myofibrillar protein as the main causes of formation of “yake-niku”, a spontaneously done meat, in red meat fish. Nippon Suisan Gakkaishi 45:245

    CAS  Google Scholar 

  2. Konagaya S, Konagaya T (1978) Denaturation at moderate temperatures of myofibrillar protein of red-meat fish: a possible cause of yake-niku. Bull Tokai Fish Res Lab 96:67–74 (in Japanese with English abstract)

    Google Scholar 

  3. Watson C, Bourke RE, Brill RW (1988) A comprehensive theory on the etiology of burnt tuna. Fish Bull 86:367–372

    Google Scholar 

  4. Wells RMG, McIntyre RH, Morgan AK, Davie PS (1986) Physiological stress responses in big gamefish after capture: observations on plasma chemistry and blood factors. Comp Biochem Physiol 84A:565–571

    Article  CAS  Google Scholar 

  5. Fujii J, Otsu KF, Zorzato F, Leon SD, Khanna VK, Weiler JE, O’Brien PJ, MacLennan DH (1991) Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science 253:448–451

    Article  PubMed  CAS  Google Scholar 

  6. Ryder JM, Buison DH, Scot DN, Fletcher GC (1984) Storage of New Zealand jack mackerel Trachurus novaezelandiae in ice: chemical, microbiological and sensory assessment. J Food Sci 49:1453–1456

    Article  CAS  Google Scholar 

  7. Ryder JM (1985) Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. J Agric Food Chem 33:678–680

    Article  CAS  Google Scholar 

  8. Wells RMG (1987) Stress responses imposed by fish capture and handling: a physiological perspective. Food Technol Aust 39:479–481

    Google Scholar 

  9. Yokoyama Y, Sakaguchi M, Kawai F, Kanamori M (1992) Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage. Nippon Suisan Gakkaishi 58:2125–2136

    CAS  Google Scholar 

  10. Seki N, Niki T, Ishikawa D, Kimura M, Nozawa H (2004) Preservation of scallop adductor muscle in oxygenated artificial seawater. J Food Sci 69:262–267

    Google Scholar 

  11. Ling N, Wells RMG (1985) Plasma catecholamines and erythrocyte swelling following capture stress in a marine teleost fish. Comp Biochem Physiol 82C:231–234

    CAS  Google Scholar 

  12. Wells RMG, McIntyre RH, Morgan AK, Davie PS (1986) Physiological stress responses in big gamefish after capture: observations on plasma chemistry and blood factors. Comp Biochem Physiol 84A:565–571

    Article  CAS  Google Scholar 

  13. Davie PS, Sparksman RI (1986) Burnt tuna: an ultrastructural study of postmortem change in muscle of yellowfin tuna Thunnus albacares caught on rod and reel and southern bluefin tuna Thunnus maccoyii caught on handline or longline. J Food Sci 51:1122–1128

    Article  Google Scholar 

  14. Arroyo MD, Hamada Y, Okamoto A, Takeshi A, Tachibana K (2007) Characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata. Fish Sci 73:651–659

    Article  Google Scholar 

  15. Weiss RF (1970) The solubility of nitrogen, oxygen and argon in water and seawater. Deep Sea Res 17:721–735

    CAS  Google Scholar 

  16. Iwamoto M, Yamanaka H, Watabe S, Hashimoto K (1987) Effect of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. J Food Sci 52:1514–1517

    Article  CAS  Google Scholar 

  17. Saito T, Arai K, Matsuyoshi M (1959) A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi 24:749–750

    CAS  Google Scholar 

  18. Atkinson DE (1968) The energy charge of the adenylate pool as a regulatory parameter. Interaction with feedback modifiers. Biochemistry 7:4030–4034

    Article  PubMed  CAS  Google Scholar 

  19. Inoue K, Morioka K, Shioya I, Mitsuboshi T, Itoh Y, Obatake A, Satake M (1998) Effects of deep seawater acclimation on components and texture of the muscle of red sea bream. Fish Sci 64:804–807

    CAS  Google Scholar 

  20. Arroyo MD, Okumura F, Okamoto A, Hamada Y, Mishima T, Arai H, Tachibana K (2007) Denaturation of myofibrillar protein measured by ATPase activity in cultured yellowtail Seriola quinqueradiata burnt meat. Jpn J Food Chem 14:7–11 (in Japanese with English abstract)

    Google Scholar 

  21. Watabe S, Kamal M, Hashimoto K (1991) Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J Food Sci 56:151–154

    Article  CAS  Google Scholar 

  22. Hochachka PW, Brill RW (1987) Autocatalytic pathways to cell death: a new analysis of the tuna burn problem. Fish Physiol Biochem 4:81–87

    Article  CAS  Google Scholar 

  23. Tsukamoto K (1981) Direct evidence for functional and metabolic differences between dark and ordinary muscles in free-swimming yellowtail, Seriola quinqueradiata. Nippon Suisan Gakkaishi 47:573–575

    Google Scholar 

  24. Ando M, Nishiyabu Y, Tsukamasa Y, Makinodan Y (1999) Post-mortem softening of fish muscle during chilled storage as affected by bleeding. J Food Sci 64:423–428

    Article  CAS  Google Scholar 

  25. Ahimbisibwe JB, Inoue K, Shibata T, Aoki T (2010) Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage. Fish Sci 76:389–394

    Article  CAS  Google Scholar 

  26. Sigholt T, Erikson U, Rustad T, Johansen S, Nordtvedt TS, Seland A (1997) Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon Salmo salar. J Food Sci 62:898–905

    Article  CAS  Google Scholar 

  27. Lowe TE, Ryder JM, Carragher JF, Wells RMG (1993) Flesh quality in snapper, Pagrus auratus, affected by capture stress. J Food Sci 58:770–773

    Article  CAS  Google Scholar 

  28. Mishima T, Nonaka T, Okamoto A, Tsuchimoto M, Ishiya T, Tachibana K, Tsuchimoto M (2005) Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan. Fish Sci 71:187–194

    Article  CAS  Google Scholar 

  29. Oka H, Ohno K, Ninomiya J (1990) Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods. Nippon Suisan Gakkaishi 56:1673–1678 (in Japanese with English abstract)

    Google Scholar 

  30. Mochizuki S, Sato A (1994) Effect of various killing procedures and storage temperatures on post-mortem changes in the muscle of horse mackerel. Nippon Suisan Gakkaishi 60:125–130 (in Japanese with English abstract)

    CAS  Google Scholar 

  31. Mochizuki S, Sato A (1996) Effects of various killing procedures on post-mortem changes in the muscle of chub mackerel and round scad. Nippon Suisan Gakkaishi 62:453–457 (in Japanese with English abstract)

    Google Scholar 

  32. Nakayama T, Goto E, Ooi A (1996) Observation of characteristic muscle structure related to delay in red sea-bream rigor mortis by spinal cord destruction. Fish Sci 62:977–984

    CAS  Google Scholar 

  33. Nakayama T, Toyoda T, Ooi A (1996) Delay in rigor mortis of red sea-bream by spinal cord destruction. Fish Sci 62:478–482

    CAS  Google Scholar 

  34. Ishibashi Y, Hirata H, Kumai H (2002) Effects of hypoxic stress on energy metabolism in red sea bream, Pagrus major. 1. Stress response and energy status in various tissues of red sea bream, Pagrus major, subjected to hypoxic exposure. Suisanzoshoku 50:315–323

    Google Scholar 

  35. Kobayashi H, Nonami T, Kurokawa T, Sugiyama S, Ozawa T, Takagi H (1990) Effects of preceding ischemic time on the recovery course of energy metabolism in rat liver. Biochem Int 22:227–233

    PubMed  CAS  Google Scholar 

  36. Vetter RD, Hodson E (1982) Use of adenylate concentrations and adenylate energy charge as indicators of hypoxic stress in estuarine fish. Can J Fish Aquat Sci 39:535–541

    Article  CAS  Google Scholar 

Download references

Acknowledgments

We thank Dr. H. Aso and Dr. K. Watanabe, Graduate School of Agriculture, Tohoku University, for suggestions on this study.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Itaru Shioya.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Shioya, I., Takemura, S. & Yamaguchi, T. Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail Seriola quinqueradiata . Fish Sci 77, 817–822 (2011). https://doi.org/10.1007/s12562-011-0391-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12562-011-0391-2

Keywords

Navigation