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Biochemical and Physicochemical Properties of Actomyosin from Pre‐ and Post‐spawned Hake (Merluccius hubbsi) Stored on Ice
Author(s) -
ROURA SARA I.,
MONTECCHIA CLAUDIA,
GOLDEMBERG A. LíA,
TRUCCO RAÚL E.,
CRUPKIN MARCOS
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05207.x
Subject(s) - hake , merluccius , fishery , myosin atpase , fish <actinopterygii> , biology , chemistry , merluccius merluccius , zoology , food science , atpase , biochemistry , enzyme
Biochemical and physicochemical properties of natural actomyosin (NAM) from pre‐ and post‐spawned hake stored on ice were studied. At the beginning of storage both reduced viscosity and ATPases activities of NAM from post‐spawned hake were about 3 times higher than those of the pre‐spawned ones, except for the Mg 2+ ‐(Ca 2+ )‐ATPase. Higher loss of functional components during pre‐spawned hake NAM purification was found compared to NAM from post‐spawned fish. Reduced viscosity and Mg 2+ ‐(EGTA)‐ATPase activity of NAM from both pre‐ and post‐spawned hake decreased following ice storage. SDS‐PAGE patterns of NAM from pre‐spawned hake showed an absence of the myosin heavy chain and the presence of a 160 kDa component at zero time of storage. No proteolysis occurred in ice‐stored fish caught in both gonadal stages.