Handling of Two Tropical Australian Sharks to Improve Quality and to Identify the Cause of Tough Texture

• Published in: Journal of aquatic food product technology Vol. 12; no. 1; pp. 3 - 28
• Main Authors: Slattery, S L, Cusack, A, Nottingham, S, Bremner, A, Pender, P
• Format: Journal Article
• Language: English
• Published: 01.01.2003
• Subjects: Carcharhinus sorrah; Carcharhinus tilstoni; Marine; ISEW, Australia
• DOI: 10.1300/J030v12n01_02
• ISSN: 1049-8850

Sharks caught in tropical Australian waters occasionally exhibit tough texture. Two species of Carcharhinid shark, originally known as the sorrah shark (Carcharhinus sorrah) and the black spot shark (Carcharhinus 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-board handling 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 links with 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 degree C refrigerated seawater before freezing.