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Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish ( Cherax quadricarinatus ) muscle stored at 2 °C
Author(s) -
Kong Baohua,
Xiong Youling L.,
Chen Gong,
Webster Carl D.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01350.x
Subject(s) - cherax quadricarinatus , crayfish , claw , biology , myosin , protein degradation , decapoda , zoology , biochemistry , anatomy , andrology , crustacean , fishery , ecology , medicine
Summary Thermal stability and proteolytic degradation of male (M), nonspawning female (F) and spawning female (SF) red claw crayfish ( Cherax quadricarinatus ) muscle proteins during refrigerated storage (2 °C) were investigated. The thermal transition temperatures ( T max ) of myosin and actin remained relatively constant during storage, but their enthalpies of denaturation (Δ H ) increased, especially in SF samples. SF muscle proteins were more heat‐stable (greater T max and Δ H values, P < 0.05) than M and F muscle proteins. Protein degradation occurred in all muscle groups, more rapidly in M and F muscles than in SF muscle. The diminishments of a 69‐kDa component and troponin‐I and the appearance of a 55‐kDa polypeptide represented the most salient proteolytic changes. The results suggested that the spawning status was a more significant factor than gender in affecting the quality of red claw muscle proteins and their changes during refrigerated storage.