魚類の肉質變化に関する生化学的研究-V : コイ筋肉の鮮度によるmyosin区-ATPase活性と関連成分の變化について

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The Present paper deal the post mortem changes in the apparent amount of myosin fraction, .ATP, free SH group and ATPase activity of carp muscle stored at 25°C. (1) It was observed generally that the longer was the lapse of time after death, the lower the amount of myosin A fraction ?? and ATPase activity became. While the former seemed to increase for a precarious time, and then separation of its fraction became eventually difficult at about 20 hours after death. (2) Immediately after death, the amount of ATP in the muscle increased rather rapidly, disappearing at about 6-8 hours. And in the myosin fraction, obtained from the ATP-exempt muscle, an ATPase activity was still observed. (3) The amount of SH group in the muscle decrea ?? ed gradually with the progress of rigor mortis, but it began to increase when the spoilage of the muscle ?? et in. The mode of change of SH group in myosin A fraction was found to be different from that of muscle.
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