Physiological Factors Influencing Toughness in Cooked Saddletail Snapper (Lutjanus malabaricus)

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Forrest, A. J., Exley, P., Mayze, J., Paulo, C., Williams, D., Sikes, A. and Poole, S. E. (2014) Physiological Factors Influencing Toughness in Cooked Saddletail Snapper (Lutjanus malabaricus). Journal of Food Science, 79 (10). C1877-C1885. ISSN 00221147

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Article Link: http://dx.doi.org/10.1111/1750-3841.12586

Publisher URL: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12586/abstract

Abstract

Saddletail snapper (Lutjanus malabaricus) is a commercially significant tropical species in Australia and has been
the subject of consumer complaints of extreme toughness in cooked fillets. Textural and biochemical analyses including
collagen and hydroxylysyl pyridinoline (PYD) cross-links concentrations were conducted on 101 commercially harvested
Saddletail snapper to identify causes of toughness. Fish age was found to account for 75.6% of observed variation in
cooked muscle texture (work done) of Saddletail snapper. A significant linear relationship (P < 0.001) between PYD
content and cooked muscle texture was also identified accounting for 50.3% of observed variation. The concentration ratio of PYD to total collagen (TC) ranged from 0.04 to 0.38 mol PYD per mol of TC. Fish size was also found to be a poor indicator of fish age and therefore a poor indicator of the potential risk of toughness of the cooked muscle.

Item Type:	Article
Business groups:	Crop and Food Science
Keywords:	age, collagen, cross-links, Lutjanus malabaricus, Saddletail snapper, sex, texture, toughness
Subjects:	Aquaculture and Fisheries > Seafood gathering
Live Archive:	29 Sep 2014 00:03
Last Modified:	03 Sep 2021 16:50

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