Calorimetric Changes During Development of Rigor Mortis

Jae W. Park, TYRE C. LANIER

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Postmortem thermal behavior of tilapia dorsal muscle was investigated by differential scanning calorimetry (DSC) and postmortem biochemical changes were determined by pH and ATP/IMP ratio. A large exothermic DSC peak near 50°C, observed soon after sacrificing, was the most striking difference between thermograms of pre‐rigor muscle compared to that of post‐rigor muscle. This exothermic peak was attributed to ATP hydrolysis based on the observed effects of added ATP, EGTA, and CaCl2.

Original languageEnglish
Pages (from-to)1312-1314
Number of pages3
JournalJournal of Food Science
Volume53
Issue number5
DOIs
Publication statusPublished - 1988
Externally publishedYes

Fingerprint

Rigor Mortis
rigor mortis
Adenosine Triphosphate
Differential Scanning Calorimetry
differential scanning calorimetry
Muscles
muscles
Postmortem Changes
Tilapia
Inosine Monophosphate
Egtazic Acid
Hydrolysis
Hot Temperature
hydrolysis
heat

ASJC Scopus subject areas

  • Food Science

Cite this

Calorimetric Changes During Development of Rigor Mortis. / Park, Jae W.; LANIER, TYRE C.

In: Journal of Food Science, Vol. 53, No. 5, 1988, p. 1312-1314.

Research output: Contribution to journalArticle

Park, Jae W. ; LANIER, TYRE C. / Calorimetric Changes During Development of Rigor Mortis. In: Journal of Food Science. 1988 ; Vol. 53, No. 5. pp. 1312-1314.
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