ENZYMATIC STUDIES ON THE GLYCOLYSIS IN FISH MUSCLE-V:DIFFERENCES OF PHOSPHORYLASE ACTIVITY DUE TO THE PART AND THE FRESHNESS OF MUSCLE

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Activity of muscle phosphorylase of seabass was determined on the crude extracts which were prepared from the muscles at different parts of body and from the muscles of different freshness. The highest enzyme activity was observed in the extract from caudal muscle, and the lowest in the extract from ventral muscle. Change of the enzyme activity due to different freshness of muscle was very slow, but cold storage did not inhibit completely the loss of the enzyme activity. The enzyme reaction was accelerated by the addition of urethane and sodium chloride of low concentration, and inhibited by nitrofurazone, chlortetracyclin and sodium chloride of high concentration. The crude enzyme solution was found to be comparatively resistant to proteolytic activity of pancreatin.
社団法人日本水産学会の論文