コイ筋肉の自己消化

概要

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In order to obtain some knowledge on autolysis of fish muscle, blocks of carp muscle sterilized with 70% ethanol were stored at 37°C and 5°C in Ringer solution containing 100 ppm chloramphenicol, During storage no growth of bacteria was observed. Muslce pH decreased from 6.8 to 6.3 at 37°C or 6.6 at 5°C. Both of the ninhydrin positive matters (amino acids) and Cu-Folin positive matters (peptides) increased with storage time. Production of both compounds was recognized by gel filtration, too. On the other hand, slab SDS-gel electrophoresis of stored muscle showed reduction and appearance of 30, 000-40, 000 dalton-bands. These results clarified that carp muscle autolysed to produce not only amino acids but also peptides under tissue condition, moreover these suggested the existence of exo- and endopeptidases showing activity near neutrality.
日本水産學會の論文