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Investigating the roles of temperature and exercise in the development of chalkiness in Pacific halibut

Author: Robert James Foy; Chuck Crapo; Donald E Kramer; International Pacific Halibut Commission,; University of Alaska Fairbanks. Fishery Industrial Technology Center,
Publisher: Seattle : International Pacific Halibut Commission, 2006.
Series: Technical report (International Pacific Halibut Commission), no. 50.
Edition/Format:   Print book : International government publication : EnglishView all editions and formats
Summary:
Reports on a project attempting to reproduce chalky muscle, a condition occurring in commercially landed Pacific halibut affecting its marketability, in the laboratory. By monitoring multiple biochemical properties of the fish, the project aimed to elucidate the biochemical processes responsible for the condition.
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Additional Physical Format: Online version:
Foy, Robert James.
Investigating the roles of temperature and exercise in the development of chalkiness in Pacific halibut.
Seattle : International Pacific Halibut Commission, 2006
(OCoLC)884473056
Material Type: Government publication, International government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Robert James Foy; Chuck Crapo; Donald E Kramer; International Pacific Halibut Commission,; University of Alaska Fairbanks. Fishery Industrial Technology Center,
OCLC Number: 72727183
Description: 24 pages : illustrations ; 28 cm.
Series Title: Technical report (International Pacific Halibut Commission), no. 50.
Responsibility: by Robert J. Foy, Charles A. Crapo, and Donald E. Kramer.

Abstract:

Reports on a project attempting to reproduce chalky muscle, a condition occurring in commercially landed Pacific halibut affecting its marketability, in the laboratory. By monitoring multiple biochemical properties of the fish, the project aimed to elucidate the biochemical processes responsible for the condition.

The incidence of chalky muscle occurs in a small portion of commercially landed Pacifi c halibut affecting its marketability. Numerous studies have determined that the chalky condition is associated with increased lactic acid and subsequent lower pH in fi sh muscle but have yet to elucidate the biochemical processes responsible for the condition. The goal of this project was to reproduce the chalky condition in the laboratory while monitoring multiple biochemical properties of the fi sh. Fish were exposed to three durations of stress in a controlled experiment to simulate longline hooking to produce chalky muscle and quantify the biochemical changes in muscle and blood chemistry. Biochemical parameters determined in muscle were proximate composition, lactate, glucose, nucleotides, pH, and color. Lactate and glucose were also determined for blood samples. Based on the three-, six-, and twelve-hour stress periods, we were unable to produce the chalky condition in most of the fi sh. We found little or no statistical difference in the biochemical properties of experimental groups that were stressed versus controls. However, three fi sh that did produce chalky muscle post mortem had muscle with lower pH, higher lactate and more opacity than non-chalky muscle. Based on low initial glucose, protein and lipid levels, we concluded that the limited chalky development in this study may have been due to the condition of the fi sh just prior to experimentation. Future studies should address the importance of halibut condition and glucose in particular to provide a substrate for lactic acid buildup and subsequent chalky development. Also, changing the timing of capture and limiting the duration of acclimation time prior to experimentation may render more specifi c results.

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