Effect of Mincing on Glycolytic Activity in Prerigor Atlantic Cod (Gadus morhua) Muscle Stored in Ice or Frozen

Abstract

Mincing caused at least a threefold increase in the postmortem rates of both glycogen breakdown and loss of high energy phosphate in unfrozen samples of prerigor Atlantic cod (Gadus morhua) muscle stored at 0 C. During freezing and holding at −3 and −6 C these reactions were accelerated, but the rates in the frozen mince were similar to those in the unminced muscle indicating that mincing has no apparent stimulatory effect on glycolytic activity and dephosphorylation of ATP if the muscle is frozen immediately after it is minced. Thus, minced muscle can be used instead of intact slices in glycolytic studies below 0 C with comparable results so long as freezing takes place immediately after mincing. During large-scale preparation of deboned comminuted muscle from prerigor fish, some glycolysis will occur dependent on the time delay and temperature of holding prior to subsequent freezing.