Histological and Histochemical Studies on Fish Muscle-I

In the present paper, histological and biochemical studies have been undertaken to know the characteristics of albacore muscle (Germo alalunga (G.)) and to find out various changes in the muscle while being putrefied. 2. While being putrefied, disintegration (degenerative change) of the muscle fibers, namely, the disappearence of cross striations and the, formation of granular-like and amorphous waxy substances, has been observed. Highly negative correlation was observed between the increase of volatile basic nitrogen and the decrease in the number of unchanged muscle fibers. This seemed to be related to the dull or opaque appearance of the meat. 3. Marked changes were observed in the muscular nuclei while being putrefied. On the suface laver of the muscle examined, accute break down of nuclei-so-called pycnosis, karyorrhexis and karyolysis-has appeared after a short period of 10 hours, on the other hand in the inner layer of the muscle, the change was somewhat varied, namely, the karyorrhexis and karyolysis were not detectable before the onset of spoilage. 4. With the progress of putrefaction, the disintegration of cross striae was increased, the sarcolemma was broken and some granular material oozed out from the break. At this stage of putrefaction, the nuclei were no more detectable.