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Biochemical and Functional Properties of Myofibrils from Preand Post‐Spawned Hake ( Merluccius hubbsi Marini ) Stored on Ice
Author(s) -
ROURA S.I.,
CRUPKIN M.
Publication year - 1995
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.1365-2621.1995.tb05653.x
Subject(s) - hake , myofibril , merluccius , proteolysis , myosin , chemistry , fish proteins , fish <actinopterygii> , biochemistry , biology , food science , fishery , enzyme
ABSTRACT Enzymatic activities assayed at beginning of storage in myofibrils from post‐spawned hake were 3 X those in myofibrils from pre‐spawned hake. Ca 2+ sensitivity of myofibrils from pre‐spawned hake was 40% less than that of myofibrils from post‐spawned hake. The profiles of SDS‐PAGE gels of pre‐spawned myofibrils at beginning of storage showed a partially denatured myosin heavy chain, and polypeptide bands under myosin heavy chain. They probably represent proteolytic fragments produced by degradation of MHC in vivo . No proteolysis was detected in myofibrils during storage. These results help predict functional properties of fish proteins and changes during storage.