魚類の肉質変化に関する生化学的研究-IX : 普通肉と血含肉のProteolytic activityについて

概要

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The proteolytic activities of the extracts of ordinary muscles, dark muscles and other tissues of some fresh fishes were examined. The results obtained were as follows. 1) In each case of this experiment it was ascertained that proteolytic activity of dark muscle was stronger than that of ordinary one, and that the amount of free tyrosine in the process of autolysis of dark muscle increased with far more rapidly than in case of the ordinary one. 2) Compared the activity of ordinary muscle with the activity in pyloric coeca and liver, the activity in the ordinary observed muscle was found to be weak, and the difference due to the variation of the fish-species was hardly noticeable. 3) The phenomenon that-the autolysis proceeds in “red meat fish” more rapidly than in “white meat fish” - may be concerned with the difference in amount of dark muscle having strong proteolytic activity, between both types of fish.
公益社団法人日本水産学会の論文