魚類の肉質変化に関する生化学的研究-VI : コイ筋肉の凍結によるmyosin区ATPase活性と関連成分の変化について
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In this paper the authors dealt with the changes of carp muscle derived by the treatment of air freezing (-20°C) and thawing (25°C) in the following elements, the amount of myosin fraction-N, ATP, free SH group and ATPase activity. 1) Through the process of freezing the apparent amount of myosin A fraction-N, obtained from carp muscle, seemed to increase by a little extent. The ATPase activity of myosin fraction showed hardly any change during the storage of the muscle within 24 hours at -20°C. The amount of SH group in the muscle showed comparatively rapid increase at the beginning of the freezing, while ATP showed not a little decreasing tendency. But any considerable change in the above mentioned substances was unperceived during about 3 hours after the freezing. 2) At the first stage of thawing, the apparent amount of myosin A fraction-N in the muscle showed an increase, but a comparatively rapid reduction appeared at about 3 hours after the treatment. The separation of myosin fraction became almost impossible after 20-25 hours of thawing. The Qp value per 1mg of myosin A fraction-N, obtained from the muscle at the beginning of thawing, showed a reducing tendency. In this stage, the amount of ATP and SH group in the muscle decreased at a rapid speed, but at the the putrefaction term the amount of the latter increased again. 3) In the case of thawing by direct immersion to the trichloroacetic acid, the amount of ATP in the muscle was larger than in the case of direct air contact thawing. (See Table 1) The amount of free inorg. -P in the mixed solution of ATP and purified myosin fraction showed not a little increase by being treated through the process of freezing, but the same solution, being stored at 0°C during the same stage, showed no considerable increase of inorg. -P.
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