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Degradation of Oval‐Filefish Meat Gel Caused by Myofibrillar Proteinase(s)
Author(s) -
TOYOHARA HARUHIKO,
SAKATA TETSUO,
YAMASHITA KAZUYUKI,
KINOSHITA MASATO,
SHIMIZU YUTAKA
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.tb06764.x
Subject(s) - myofibril , leupeptin , sarcoplasm , myosin , chemistry , degradation (telecommunications) , endogeny , protein degradation , biochemistry , enzyme , protease , endoplasmic reticulum , telecommunications , computer science
The textural degradation of oval‐filefish meat gel accompanying the increase of peptides and the breakdown of myosin heavy chain was caused by proteinase(s) tightly associated with myofibrils. Leupeptin and n‐butanol inhibited the proteolytic activity to some degree. The existence of an endogenous inhibitor for the proteolytic activity in the sarcoplasm was also demonstrated.