Handling of two tropical Australian sharks to improve quality and to identify the case of tough texture

S Slattery; A Cusack; S M Nottingham; H A Bremner; P Pender

doi:10.1300/J030v12n01_02

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Handling of two tropical Australian sharks to improve quality and to identify the case of tough texture

Journal article

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Handling of two tropical Australian sharks to improve quality and to identify the case of tough texture

S Slattery, A Cusack, S M Nottingham, H A Bremner and P Pender

Journal of Aquatic Food Product Technology, Vol.12(1), pp.3-28

2003

DOI: https://doi.org/10.1300/J030v12n01_02

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Abstract

Food Sciences

tropical shark

cold shock

pre-rigor chilling

thaw rigor

shrinkage measurement

handling practices

shear force deformation value

sarcomere length

nucleotides

K value

lactate

Sharks caught in tropical Australian waters occasionallyexhibit tough texture. Two species of Carcharinid shark, originally known as the sorrah shark (Carcharinus sorrah) and the black spot shark (Carcharinus tilstoni), compose the majority of the catch. Experiments were conducted to identify the cause of tough texture and to improve the overall quality of the catch. The possibility that a cold shock reaction may occur was investigated by observing the contraction of fillets under a range of temperature conditions before freezing. The effect of on-boardhandling practices were evaluated using frozen shark fillets, which had been stored prior to freezing in refrigerated seawater at different rigor stages, temperatures and times as trunks. Fillets were analyzed for nucleotides, lactate, thaw pH, sarcomere length and raw and cooked shear force values. The existence of thaw rigor was also investigated. There was little difference in the texture between the individual strips of a fillet exposed to different temperatures but there were significant differences between individual sharks. A cold shock reaction could not be demonstrated in these species. The main influences on texture were of biological origin. The species, sex and size were found to have significant linkswith texture of fillets. The quality of the fillets deteriorated quicker during the warmer season and were at their worst if the trunks were kept on deck till post-rigor or held in 15°C refrigerated seawater before freezing.

Details

Title: Handling of two tropical Australian sharks to improve quality and to identify the case of tough texture
Authors: S Slattery (Author) - Queensland Department of Primary Industries
A Cusack (Author) - Queensland Department of Primary Industries
S M Nottingham (Author) - Queensland Department of Primary Industries
H A Bremner (Author) - Queensland Department of Primary Industries
P Pender (Author) - Northern Territories Department of Primary Industries and Fisheries
Publication details: Journal of Aquatic Food Product Technology, Vol.12(1), pp.3-28
Publisher: Taylor & Francis Inc.
Date published: 2003
DOI: 10.1300/J030v12n01_02
ISSN: 1049-8850
Organisation Unit: University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99450039102621
Output Type: Journal article

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