魚の死後経過にともなうミオシン区蛋白の変性-I : 魚種および致死条件が溶出性,塩析域,および粘度の変化におよぼす影響

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Material and method As white muscle fish, carp, red sea-bream, goby were used, and yellowtail and mackerel as red muscle fish. Fish were killed in two different ways: one group was put to instant death by beheading, and the other was left for several hours in air and then beheaded. A portion of muscle was taken from each fish and subjected to experiments immediately after death, while other portions of muscle were taken after storing for 24 and 70-90 hrs. at ca. 3°C and used as samples in rigor and post-rigor, respectively.Results 1. Extractability. Amount of the extracted myosins (obtained by blending with 0.6M KCl for 2min., followed by centrifugation, and diluting to μ=0.05) was rather greater in rigor than pre-rigor or post-rigor, regardless of species or lethal conditions of fish (Fig. 1). 2. Salting-out curves. Salting-out curves suggested that actomyosin is dominant and almost the only component of myosin fraction from any of the sea fish used, at any post-mortem phase (Fig. 2-5). With red sea-bream and goby, no significant difference in salting-out pattern was observed between fish put to instant death and those killed after struggle (Figs. 2, 3). In some cases, small peaks were observed besides the major peak of actomyosin. But the reproducibility in such peaks was substantially less than that obtained for actomyosin peak. It seems that there exist some distinct types in the salting-out curve (S-C curve) according to species and conditions of fish. Most of the sea fish used, especially those killed instantly, gave a typical sharp drop as curve (a) in Fig. 13, while different types of curve were obtained from carp tested in different seasons (Fig. 13). 3. Viscometric behaviors. In white muscle fish which were put to instant death, intrinsic viscosity, [η]c→0 ?? →0, of myosin fraction was found to increase in the following order with respect to the post mortem phase: pre-rigor < in rigor < post rigor (Figs. 6, 8). However, when the fish were killed after struggle, intrinsic viscosity remained almost unchanged in the course of time after death (Figs. 7, 9). Anomaly of viscosity (velocity gradient dependence of viscosity) decreased progressively with the course of post-mortem change, regardless of lethal conditions of fish. In red muscle fish put to instant death, intrinsic viscosity decreased so far as to 0.5-0.2 after the muscle passed into rigor. Anomaly of viscosity was, in general, weaker compared with the case of white muscle fish, and was hardly appreciable after onset of rigor, within the concentration range tested (Figs. 10, 11).
公益社団法人日本水産学会の論文

魚の死後経過にともなうミオシン区蛋白の変性-I : 魚種および致死条件が溶出性,塩析域,および粘度の変化におよぼす影響

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