コイ貯蔵肉から調製した筋原繊維の形態および生化学的性質の変化

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Beheaded and gutted carp were wrapped with filter paper soaked in 10mM sodium azide to prevent bacterial spoilage, and stored at 25°C for up to 4 days. Myofibrils were prepared from the ordinary muscle at death and at different times of postmortem storage. Two notable morphological changes occurred in the myofibrils during storage: fragmentation of the myofibrils and reversible contraction of the sarcomers. SDS-polyacrylamide gel electrophoretograms of the myofibrils showed a gradual decrease in intensity of the troponin T, α-actinin, and myosin heavy chain bands, and a gradual appearance of the 150, 000 dalton protein and several other protein bands during storage. Assays of myofibrillar ATPase*2 activities from postmortem muscle showed that Mg2+ -ATP ase activity first increased rapidly, then decreased, while Mg2+-ATP ase activity in the presence of EGTA increased steadily during storage. Ca2+-ATPase activity changed little. The aggregation of myosin B prepared from postmortem muscles was increased with increasing storage time.
日本水産學會の論文