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CHARACTERISTICS OF MUSCLE FROM TWO SPECIES OF BIGEYE SNAPPER, PRIACANTHUS TAYENUS AND PRIACANTHUS MACRACANTHUS
Author(s) -
BENJAKUL SOOTTWAT,
VEESSANGUAN WONNOP,
LEELAPONGWATTANA KUTIMA
Publication year - 2002
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2002.tb00756.x
Subject(s) - denaturation (fissile materials) , tropomyosin , chemistry , myosin , myofibril , biochemistry , egta , biophysics , calcium , biology , organic chemistry , nuclear chemistry
Composition and some properties of muscle from two species of bigeye snapper , P. tayenus and P. macracanthus, were investigated. Both species had a similar composition with the same myofibrillar protein content. However, muscle proteins from P. tayenus had higher thermal stability than those from P. macracanthus, as indicated by the higher enthalpy for transitions as well as the lower inactivation rate constant (K D ). Upon 15 days of iced storage, natural actomyosin Ca 2* ‐ATP ase and Mg 2+ ‐Ca 2+ ‐ATPase activities decreased, whereas Mg 2+ ‐EGTA‐ATPase activity increased, suggesting the denaturation of myosin, actomyosin and troponin/tropomyosin complexes, respectively. Increased surface hydrophobicity and decreased sulfhydryl groups indicated the denaturation possibly occurred via hydrophobic interaction and disulfide formation. Heading and eviscerating offish retarded the denaturation and physicochemical changes of proteins during iced storage. The results indicated that a rapid and proper post harvest handling was of importance to maintain the muscle quality of bigeye snapper .