+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Toughness and collagen content of abalone muscles



Toughness and collagen content of abalone muscles



Bioscience Biotechnology and Biochemistry. Jan; 571: 6-11



Toughness and collagen content were measured for various muscle parts of the Japanese abalone, kuro-awabi (Haliotis discus), in relation to muscle structures. The dorsal surface of the foot was toughest, followed by the hard and soft part of the foot, then the upper and middle part of the adductor muscle, irrespective of being reared or wild specimens. When compared with other abalone species, kuro-awabi showed the highest toughness for all the muscle parts, followed by madaka (H. sieboldii) and megai-awabi (H. gigas), while ezo-awabi (H. discus hannai) was softest. Collagen content was parallel with muscle toughness: the higher the collagen content, the tougher the muscle. Light micrographs of kuro-awabi showed that foot and the dorsal surface of foot were dominated by connective tissues, while adductor muscle was mainly composed of myofibrils. Transmission electron micrographs demonstrated that myofibrils in the foot were surrounded by thick layers of collagen fibrils of about 1 mu-m, confirming light microscopic observations.

(PDF emailed within 1 workday: $29.90)

Accession: 018187529

Download citation: RISBibTeXText


Related references

Toughness and Collagen Content of Abalone Muscles. Bioscience, Biotechnology, and Biochemistry 57(1): 6-11, 1993

Disparity of dietary effects on collagen characteristics and toughness between two beef muscles. Meat Science 86(2): 491-497, 2011

The connective-tissue content and toughness of sheep muscles. Journal of the Science of Food and Agriculture 7(1): 51-56, 1956

The connective-tisue content and toughness of sheep muscles. J. Sci. Food Agric, 7: 51-56, 1956

Analytical limits of total and insoluble collagen content measurements and of type I and III collagen analysis by electrophoresis in bovine muscles. Meat Science 68(1): 127-136, 2004

Collagen content of human uterine muscles. Boletin Chileno de Parasitologia 20: 68-89, 1959

Studies on the organic phosphates in the muscles of aquatic animals xix isolation and identification of udp derivatives in the muscles of abalone and squid. Bulletin of the Faculty of Fisheries Hokkaido University 17(4): 193-206, 1967

Studies on the organic phosphates in the muscles of aquatic animals. 19. Isolation and identification of UDP derivatives in the muscles of abalone and squid. 1967

Relationship between collagen content type and texture of different muscles. Journal of the Science of Food & Agriculture 35(11): 1261-1262, 1984

Collagen content and instrumental measurements of texture of different ostrich muscles. Proceedings of the 3rd International Ratite Science Symposium of the World' s Poultry Science Association WPSA and 12th World Ostrich Congress, Madrid, Spain, 14th-16th October, 2005: 129-132, 2005

Collagen content and its fractions in three muscles of commercial young bulls. Revista Cientifica, Facultad de Ciencias Veterinarias, Universidad del Zulia 14(3): 270-273, 2004

Effect of pH, water stability and toughness of artificial diets on the palatability for juvenile abalone Haliotis fulgens. Aquaculture 144(4): 353-362, 1996

Collagen content and its relation to tenderness of connective tissue in two beef muscles. Food Technol 17(2): 76-79, 1963

Effect of a dry heat method of cooking on the collagen content of two beef muscles. Food Technol 13(11): 655-658, 1959

Effect of the concentration of agar, alginate and carrageenan on the stability, toughness and nutrient leaching in artificial diets for abalone. Ciencias Marinas 27(1): 1-19, 2001