魚・筋原せん維フラグメンテーションについて〔英文〕

概要

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Post mortem morphological changes in fish myofibrils were investigated with various species of fish and under the several different conditions of storage. With time post mortem, myofibrils became more susceptible to mechanical force of homogenizer to give smaller fragments. The extent and velocity of fragmentation of myofibrils varied widely from species to species of fish. The effects of cathepsin on the fragmentation of myofibrils were studied. Muscle, cathepsin hydrolysed myofibrillar proteins at 35°C in the acidic pH range, but only a little effect was observed on the morphological changes in myofibrils at 0°C and pH 4.5. The velocity of fragmentation was affected greatly by the condition of storage. When fish muscle were stored at -15°C or -28°C, the fragmentation of myofibrils occured more rapidly than that of myofibrils from muscles stored at 0°C. The velocity of fragmentation of myofibrils from muscles stored being left attached to the skeleton was faster than that from muscles stored as fillets. These results are thought to give strong support to the method of morphological study as to be used for investigation changes in the quality of fish meat.
社団法人日本水産学会の論文