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Food Chem. 2016 Apr 15;197(Pt A):340-4. doi: 10.1016/j.foodchem.2015.10.132. Epub 2015 Oct 28.

Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle.

Author information

1
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
2
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: weiminxu2002@aliyun.com.
3
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China. Electronic address: yliu@shou.edu.cn.

Abstract

The changes of actomyosin, proteolytic activities and myofibril fragmentation during the postmortem aging of grass carp were studied. The study revealed dramatically increased actomyosin dissociation within 6 h of storage postmortem in grass carp, and it was associated with the drop of pH from 6.9 to 6.7, while liberated actin remained almost unchanged after 6 h postmortem. The myofibril fragmentation also increased significantly with the storage time in 6 h, and a highly positive correlation (P<0.01) existed between MFI and cathepsin B, D, H activities. The study indicated both actomyosin dissociation and cathepsin B, D, H played a role in postmortem tenderization and textural changes in grass carp.

KEYWORDS:

Actomyosin dissociation; Endogenous enzyme activities; Grass carp; Myofibril fragmentation

PMID:
26616958
DOI:
10.1016/j.foodchem.2015.10.132
[Indexed for MEDLINE]

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