@article{PENG2022, 
author = {Ling PENG and Juan YOU and Lan WANG and Tao LIAO and Shanbai XIONG and Tao YIN},
title = {Changes in Muscle Quality of Wuchang Bream during Live Transportation},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {6},
pages = {42-47},
keywords = {Wuchang bream, stress, live transportation, muscle quality, water-holding capacity},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20220324-025},
doi = {10.7506/rlyj1001-8123-20220324-025},
abstract = {The changes in the muscle quality of Wuchang bream during live transportation (3, 6, 12 and 24 h) were measured by ultra-high performance liquid chromatography, a color difference meter and an ultraviolet spectrophotometer. The results showed that after 3 h of transportation, the pH value, water-holding capacity, whiteness, brightness (L*), redness (a*), and the contents of lactic acid, muscle glycogen, ATP and its derivatives in fish muscle were 6.57, 70.33%, 52.22, 52.27, 0.29, 4.50 mg/g, 1.46 mg/g and 909.25 mg/100 g, respectively. With increasing transportation time to 24 h, the pH value first increased and then decreased to 6.33 (P < 0.05), while the lactic acid content initially decreased and then increased to 3.81 mg/g (P < 0.05). The water-holding capacity gradually increased to 76.05% and then decreased to 73.33%. The whiteness and L* gradually decreased to 47.64 and 47.71, respectively, whereas a* increased to 1.31 (P < 0.05). The content of muscle glycogen gradually decreased to 1.25 mg/g. The total content of ATP and its derivatives increased to 1116.62 mg/100 g; the ATP content decreased to 62.43 mg/100 g, while the content of the umami substance IMP increased to 747.91 mg/100 g, and the contents of the bitter substances inosine (HxR) and hypoxanthine (Hx) increased to 156.12 and 63.28 mg/100 g, respectively. It was concluded that the muscle quality of Wuchang bream changed significantly during live transportation under the influence of stress.}
}