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Changes in amount of myosin extractable from cod flesh during storage at −14°
Author(s) -
Connell J. J.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740131109
Subject(s) - flesh , myosin , myofibril , extraction (chemistry) , chemistry , food science , chromatography , biochemistry
Quantitative aspects of the extraction from fresh and cold‐stored cod flesh of myosin as free as possible of actomyosin have been examined. A method for extraction of a large proportion of reasonably pure myosin has been standardised and used to study the changes in extractability of this protein during cold‐storage of cod flesh. It appears that 70‐80% of the myosin becomes non‐extractable at a rate similar to that at which the total myofibrillar protein of the flesh becomes non‐extractable. The remainder becomes non‐extractable at a very much slower rate. The implications of these findings in the mechanism of cold‐storage deterioration in texture are discussed.