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1.
ABSTRACT:   As part of a study to clarify the differences in the temporal change in K -value among fish species, the temporal change in K -value and the 5'-inosine monophosphate (5'-IMP) and p-nitrophenol phosphate (p-NPP) degrading activities in the red, pink, and white muscle fibers in the dorsal muscle of the carp were compared. The temporal change in K -value was fastest in red, followed by pink, and white muscle fibers, at both 0°C and 32°C. Moreover, the 5'-IMP and p-NPP degrading activities were highest in red, followed by pink, and white muscle fibers at near optimum pH concentrations. The 5'-IMP degrading activity at pH 7.0 had a positive correlation with the increasing rate of K -value at 32°C for all types of muscle fibers. These results suggest that differences in increasing rates of K -values between red, pink, and white muscle fibers corresponded to the 5'-IMP degrading activities.  相似文献   

2.
To clarify the influence of the interposition of pink muscle fiber into dorsal ordinary muscle on temporal change of K-value, using cultured carp, the dorsal muscle was divided into five muscle parts towards depth with the naked eye as follows: the dark muscle part (P-1), the intermediate muscle part (P-2) and three ordinary muscle parts (P-3, P-4, P-5). These were organized from the muscle fiber types as follows: P-1 was only red muscle fiber type. P-2 was only pink muscle fiber type in a thin layer and two muscle fiber types of not only pink muscle fiber but also white muscle fiber of the IIa or IIb subtype in a mosaic pattern. All of P-3, P-4 and P-5 were two muscle fiber types, white muscle fiber (IIa or IIb subtype) and pink muscle fiber. The temporal changes of K-values were remarkably faster in the order of P-1, P-2, and three parts of P-3, P-4 and P-5. The changes did not exhibit a remarkable difference among the three ordinary muscle parts. From these results, it was considered that the interposition of pink muscle fiber into the dorsal ordinary muscle might accelerate the temporal change of K-value.  相似文献   

3.
ABSTRACT:   The effect of storage temperature (0, 5, 10, and 15°C) and killing procedure (instant, struggled, temperature shocked, and spinal cord destruction killing) on post-mortem changes in the muscle of the horse mackerel caught near Nagasaki, Japan, was investigated. Temporal changes in adenosine triphosphate (ATP), inosine monophosphate (IMP), and lactic acid concentrations were slowest at 10°C storage temperature. The increase in K -values was slower at 10°C and below than at 15°C storage temperature. In addition, 10°C storage temperature was most suitable for maintaining a constant breaking strength value of the muscle. Regarding the effect of killing procedure, temporal changes in ATP, IMP, and lactic acid concentrations were slowest when killed by spinal cord destruction. The increase in K -value and the decrease in breaking strength were also slowest in the spinal cord destruction group. From these results, it was considered that storage at 10°C temperature and spinal cord destruction killing procedure were most effective in delaying post-mortem change in the horse mackerel.  相似文献   

4.
ABSTRACT:   High-pressure technology is used as an alternative to heat processing because of its inactivating effect on microorganisms and enzymes. However, it can also alter the structure of other muscle proteins. The present study compares the effects of high pressure (300 MPa, 7°C, 20 min) on the proteolytic degradation and alterations in the myofibrillar proteins of sardine and blue whiting muscle. Also, muscle homogenates and enzyme extracts were pressurized in order to evaluate the high-pressure effects on unprotected proteolytic enzymes outside the whole muscle structure. Peak proteolytic activity was found to occur at 55°C in both species. The peak activity pH was pH 3 for the sardine and pH 8 for the blue whiting; the main enzyme families being aspartic proteases in the former and alkaline serine proteases in the latter. Pressurization lowered activity levels at the peak activity pH and temperature in the fish muscle (by 30.8% in the sardine and by 9.5% in the blue whiting) and also slightly in the enzyme extracts (by 16.8% in the sardine and by 19.4% in the blue whiting). The electrophoretic profiles disclosed higher protein degradation in the pressurized muscle. Overall, the observed changes in proteolytic activity can be attributed not only to the effect of high pressure on the enzymes, but also and mainly, to the effect on other muscle proteins.  相似文献   

5.
To elucidate the structural changes in pink (P), white (W), and red (R) muscles during storage in ice, we measured the breaking strength and changes in pericellular connective tissues of cultured carp. The breaking strength just after killing was highest in R muscle (1.00 ± 0.20 N), lowest in W muscle (0.37 ± 0.07 N), and intermediate (0.84 ± 0.12 N) in P muscle. During the storage period, the breaking strength decreased first in R muscle, then in P muscle, followed by W muscle. The diameter of muscle fibers was greater in W muscle (113 ± 15 μm) than in P muscle (72 ± 3 μm) and R muscle (48 ± 2 μm). Destruction of the honeycomb structure of the pericellular connective tissue occurred most rapidly in W muscle and most slowly in R muscle. These results suggest that the interposing of P muscle fibers in the dorsal ordinary muscle contributes to the acceleration of post-mortem tenderization in fish.  相似文献   

6.
Myosin was isolated from two types of muscle, ordinary and dark muscles, of three species of fish living in sea water. The compositions of light chains were visualized by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the mechanochemical activity was examined by in vitro motility and ATPase assays. Ordinary muscle myosin of either species had three species of light chain, whereas dark muscle myosin had another two species of light chain judged by SDS-PAGE. Sliding velocity of ordinary muscle myosin was in the range of 4.92–6.89 μm/S, whereas that of dark muscle myosin was in the range of 3.07–4.25 μm/s. Therefore, ordinary muscle myosin showed 1.26–1.95 times higher sliding velocity than dark muscle myosin in either species. The ratios of Vmax of actin-activated Mg2+-ATPase activity of ordinary to dark muscle myosins were correlated quite well to the ratios of sliding velocity. Activity of ordinary muscle myosin was comparable to that of mammalian fast muscle myosin, but that of dark muscle myosin was twice of that of mammalian slow muscle myosin. These results may reflect the essential role of fish dark muscle myosin always used in slow cruising.  相似文献   

7.
Fish skeletal muscle is an excellent model for studying muscle structure and function, since it has a very well-structured arrangement with different fiber types segregated in the axial and pectoral fin muscles. The morphological and physiological characteristics of the different muscle fiber types have been studied in several teleost species. In fish muscle, fiber number and size varies with the species considered, limiting fish maximum final length due to constraints in metabolites and oxygen diffusion. In this work, we analyze some special characteristics of the skeletal muscle of the suborder Notothenioidei. They experienced an impressive radiation inside Antarctic waters, a stable and cold environment that could account for some of their special characteristics. The number of muscle fibers is very low, 12,700–164,000, in comparison to 550,000–1,200,000 in Salmo salar of similar sizes. The size of the fibers is very large, reaching 600 μm in diameter, while for example Salmo salar of similar sizes have fibers of 220 μm maximum diameter. Evolutionary adjustment in cell cycle length for working at low temperature has been shown in Harpagifer antarcticus (111 h at 0°C), when compared to the closely related sub-Antarctic species Harpagifer bispinis (150 h at 5°C). Maximum muscle fiber number decreases towards the more derived notothenioids, a trend that is more related to phylogeny than to geographical distribution (and hence water temperature), with values as low as 3,600 in Harpagifer bispinis. Mitochondria volume density in slow muscles of notothenioids is very high (reaching 0.56) and since maximal rates of substrate oxidation by mitochondria is not enhanced, at least in demersal notothenioids, volume density is the only means of overcoming thermal constraints on oxidative capacity. In brief, some characteristics of the muscles of notothenioids have an apparent phylogenetic component while others seem to be adaptations to low temperature.  相似文献   

8.
ABSTRACT: It is suspected that the proteolytic breakdown of extracellular matrix proteins is responsible for the postmortem tenderization of fish muscle during chilled storage. In order to identify the type(s) of proteinases involved in this phenomenon, the effect of proteinase inhibitors, EDTA (ethylenediamine tetraacetic acid), 1,10-phenanthroline, ρ-APMSF [(ρ-amidinophenyl) methanesulfonyl fluoride hydrochloride] and E-64 [ L - trans -epoxysuccinyl-leucylamido-(4-guanidinobutane)] on tenderization was investigated by using Japanese flounder. Proteinase inhibitor solution was injected into a blood vessel in a caudal portion of live flounder and the firmness of muscle was then evaluated as a shear force value at 0 h and 6 h after death. Metalloproteinase inhibitors, EDTA and 1,10-phenanthroline, significantly suppressed postmortem tenderization. These findings suggest that metalloproteinases are candidates for proteinases involved in the postmortem tenderization of fish muscles. Although not significantly, p -APMSF, a serine proteinase inhibitor, partially suppressed muscle tenderization, which suggests that serine proteinases are also implicated in postmortem tenderization. A cysteine proteinase inhibitor, E-64, showed no effect, suggesting that cysteine proteinases are not involved.  相似文献   

9.
The effects of altered temperature in vivo on in vitro smooth muscle contractility of rainbow trout intestine were investigated. Initial analysis of the data revealed a seasonal variation in the maximal tension of intestinal smooth muscle attainable with 5-hydroxytryptamine (serotonin), carbachol, KCl, and transmural stimulation in vitro. Peaks occurred in spring and troughs in autumn. There was no seasonal cycling of the potency of the stimulants. All data regarding the efficacy of the stimulants were subsequently corrected for seasonal variation. The response of smooth muscle depends on the temperature of the water in which the fish are placed (2°C−20°C). There was a marked linear increase in efficacy and a slight increase in potency of the stimulants with increasing temperature. Changes in responsiveness of the intestinal smooth muscle occurred within 30 min of moving the fish between tanks. Smooth muscle reactivity returned to pretreatment values by 48h. Any changes in responsiveness with regards to time were unlikely to be as a consequence of water temperature, but may have been a result of handling stress.  相似文献   

10.
ABSTRACT: Changes in the freshness indices and extractive components in the foot muscle of live small abalone Haliotis diversicolor during storage at 5°C, 15°C, and 25°C were investigated. The pH values declined with storage time. Volatile basic nitrogen and the K -value increased gradually with storage time at 15°C and 25°C, but changes were small at 5°C. The onset of initial decomposition of samples was observed after 3.5 days at 5°C, after 2.5 days at 15°C, and after one day at 25°C. Adenosine triphosphate and adenosine diphosphate degraded rapidly within the early days of storage. In contrast, levels of adenosine monophosphate increased and exhibited prolonged accumulation throughout the storage period. The total amount of free amino acids increased markedly during storage. The dominant free amino acids, such as taurine, glutamic acid, glycine, alanine, and arginine, also increased after storage.  相似文献   

11.
Tuna muscle often contains high levels of mercury, and fish samples with mercury concentrations ten times higher than the specified safety standards have been reported. Here, we report on the relationship between water temperature and the concentration of mercury in the tail muscle tissue of cultured bluefin tuna Thunnus orientalis. The fish used in this study were cultured at Fisheries Laboratory of Kinki University (Amami Experimental Station, Kagoshima, Japan). One hundred fish weighing 26.2–89.4 kg were selected for analysis between February 2007 and January 2008. Water temperature during rearing ranged from 21 to 29 °C. The total mercury levels were measured using the reduction vaporizing atomic absorption method after acid digestion. Body weight increased approximately 1.5 times that observed in a previous study, despite feeding activity either being the same or less than that observed previously. The average mercury concentration in white muscle was 0.353 mg kg?1, remaining almost constant and independent of body growth. Unlike previous studies, seasonality was not observed in this study. Based on these findings, water temperatures within a certain range were considered to stabilize feeding activity and increase feeding efficiency. Consequently, water temperature is considered to have a moderating effect on seasonal fluctuations in muscle mercury concentrations in cultured bluefin tuna.  相似文献   

12.
SUMMARY: Tissue type transglutaminase (TGase) was purified from scallop striated adductor muscle with successive chromatographies of DE-52 cellulose, Sephacryl S-300, and Mono Q columns. The yield and purification of the enzymatic activity was 16.6% and 101.9-fold, respectively. The molecular mass of purified enzyme was estimated to be 95 kDa by sodium dodecylsulfate–polyacrylamide gel electrophoresis analysis. Scallop TGase was Ca2+-dependent and strongly inactivated by ρ-chloromercuribenzoic acid, N -ethylmaleimide, Cu2+, and Zn2+, meaning it belongs to the thiol group of enzymes as well as being a mammalian enzyme. When scallop TGase was incubated in 0.5 M NaCl without substrate for 2 h at 20°C and pH 7.5, enzymatic activity decreased to 14.4% of its original. However, a conformational change in the TGase molecule was not detected by either fluorescent, ultraviolet, and circular dichroism spectra analyses compared to the enzyme incubated without NaCl. In addition, the enzyme inactivated by NaCl was partially recovered by the dilution of salt concentration, which means that the NaCl-induced inactivation process is reversible to some extent. These results suggest that NaCl-induced modulation of the TGase molecule occurs via a small conformational change.  相似文献   

13.
ABSTRACT:   In this paper, the detection of type I collagen degradation during the softening phenomenon of yellowtail muscle, was examined. Acid soluble collagen was isolated from dorsal ordinary muscle at death and after 24-h chilled storage. In the abundant ratio of subunit components, an increase in β12 chain (5.4 points) and a decrease in components with molecular weights larger than γ chain (7.0 points) after 24-h chilled storage, was found. Type I collagen was detected in the alkali-soluble fraction by SDS-PAGE. Its amount calculated from hydroxyproline contents in alkali-soluble fraction was increased from 0.097 mg/g muscle to 0.155 mg/g muscle during 24-h storage. The increased alkali-soluble collagen (0.058 mg/g muscle) was about 1.4% of whole collagen. These results suggest that a slight decomposition of type I collagen of yellowtail muscle may occur and subsequently becomes alkali-soluble corresponding to postmortem softening.  相似文献   

14.
ABSTRACT:   Using the dorsal ordinary muscle (DOM) of cultured Pacific bluefin tuna (body length [BL]: 47.5–81.8 cm, body weight [BW]: 2.1–13.5 kg, n  = 15), the changes of proximate compositions and myoglobin (Mb) content with growth were investigated. There was a positive correlation ( r  = 0.9832, P  < 0.05) of BL and BW in cultured tuna. The protein contents of the DOM of cultured tuna decreased ( P  < 0.05) and the lipid contents had a tendency to increase (not significantly) with growth. The meat color changed from pink to red with growth. In addition, the Mb contents of the DOM of cultured tuna increased ( P  < 0.05) from 1.0 mg/g (minimum BW fish) to 3.8 mg/g (maximum BW fish) with growth. These results indicate that the increase of the Mb content in the DOM of cultured tuna is not caused by the restriction of exercise and overfeeding between 2.1 kg and 13.5 kg of BW.  相似文献   

15.
ABSTRACT:   Adductor muscles dissected from live scallop Patinopecten yessoensis were stored in oxygenated artificial sea water. The initial muscle adenosine triphosphate (ATP) level, approximately 7.5 µmol/g, remained longer at 5°C than at either 0 or 10°C. The pH of sea water decreased continuously and the consumption of dissolved oxygen increased even after muscle ATP was almost exhausted. The number of viable microbes, measured as colony-forming units (c.f.u.) in the muscle, increased to reach a plateau at approximately 107−108 c.f.u./g, while muscle ATP remained at high levels. After this time, muscle ATP sharply decreased. Antibiotics or sorbate added into the oxygenated sea water effectively inhibited both the growth of microbes and the decrease in the pH of sea water. Under these conditions, the retention period of muscle ATP was greatly extended. Thus, it seems most likely that scallop adductor muscle cells are suffocated by the limitation of oxygen supply caused by aerobic microbes grown on the surface of muscle tissue.  相似文献   

16.
李玉娟  唐立  颜顺  陆静  邵庆均 《水产学报》2014,38(9):1476-1485
为探究日粮中不同蛋白质与碳水化合物水平对黑鲷肌肉营养组成和质地的影响,实验配置了41.0%和37.5%2种蛋白质水平下3种碳水化合物水平(以小麦面粉为碳水化合物源,使用量分别为19%,24%,29%)的实验饲料,分别记为L1(19/41),L2(24/41),L3(29/41),L4(19/37.5),L5(24/37.5),L6(29/37.5)。实验以黑鲷幼鱼[均重(9.95±0.22)g)]为研究对象,投喂上述实验饲料养殖8周后,分析肌肉常规营养与氨基酸组成,测定肌纤维密度,并采用TA.XT plus质构分析仪进行质地多面剖析(TPA)模拟测试。结果显示,不同饲料蛋白质与碳水化合物比例对黑鲷背肌粗蛋白、粗脂肪无显著性影响(P0.05);对背肌谷氨酸、丙氨酸、亮氨酸和蛋氨酸含量均具有显著影响(P0.05),而对其余氨基酸含量与总量均无显著性影响(P0.05);此外,对背肌硬度产生显著性影响(P0.05)。在同一碳水化合物水平下,蛋白质水平降低,背肌硬度、胶性显著减小(P0.05),恢复性显著增大(P0.05);而在同一蛋白水质平下,随着碳水化合物水平升高,背肌硬度、恢复性出现显著性差异(P0.05);蛋白水平降低,肌纤维密度下降(P0.05)。研究表明,2种蛋白质水平下不同碳水化合物水平对黑鲷背肌的常规营养组成无显著性影响,但对氨基酸组成和质地有一定影响。  相似文献   

17.
ABSTRACT:     A method of introducing protease inhibitors into fish muscle through the bulbus arteriosus was developed using an in situ perfusion technique. Perfusion efficiency was initially tested using eosin and [35S]-methionine. Visible fluorescence was observed in the gill, liver, intestine and dorsal muscle of the eosin-treated tilapia, and the occurrence of eosin in the blood vessels of the dorsal muscle was confirmed under a fluorescence stereoscopic microscope with ultraviolet light. The radioactivity of [35S]-methionine was taken into the dorsal muscle and liver at a concentration of 7.8 Bq/g and 70.2 Bq/g, respectively, after perfusion with 1000 Bq/mL solution. Using the perfusion technique with four kinds of protease inhibitors dissolved in physiological saline, the type of proteases implicated in the post-mortem muscle softening in tilapia (867 ± 195 g, n  = 10/protease inhibitor) was investigated. After the perfusion of leupeptin (serine and cysteine protease inhibitor), benzyloxycarbonyl-Val-Ala-Asp-fluoromethylketone (Z-VAD-fmk; caspase inhibitor), chymostatin (serine protease inhibitor) and ο -phenanthroline (metalloprotease inhibitor), the breaking strength of the perfused muscle was measured as a parameter of the meat toughness and compared with that of the control fish, which were perfused with physiological saline only. The reduction of breaking strength during storage was inhibited by the perfusion of leupeptin and Z-VAD-fmk.  相似文献   

18.
A procedure for fish minced muscle gelation has been created in order to restructure mince muscle that lacks functionality due to processing. This consists of adding glucomannan, dispersed in water in concentrations of 3–6%, to the mince. Then, 0.6 N KOH is added to bring the pH up to 11.8–12, and the sample is kept at 30°C for 1 h and then at 5°C for 4 h, so that the glucomannan gels with the mince incorporated as a “filler.” This gel is subsequently neutralized by placing it in a buffer. The result is a thermostable gel with the same aspects of raw fish muscle and oral sensory properties similar to those of muscle when both are cooked. Therefore, this gel could be used to mimic muscle fibers or myotomes.  相似文献   

19.
ABSTRACT:   In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata , fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological methods. The burnt meat (with lightness parameter, L* ≥ 55) was observed at 1-h storage in the SA 30°C group, at 2 h in SCD 30°C, and at 4 h in SA 13°C; meat was normal for the SCD 13°C group until 6 h of storage. Breaking strength scores were higher for the normal meat (200 g/cm2) than burnt meat (70 g/cm2) at 4 h of storage. Expressible water content was higher for the burnt meat than for the normal meat. Adenosine triphosphate concentrations for the SCD groups were higher than for the SA counterparts. Moreover, pH decrease was much faster in the 30°C groups, showing pH 5.6 at 2 h of storage. A negative correlation between the pH and lactic acid contents in muscle ( P  < 0.001) was found. Histological analysis evidenced a larger pericellular area (40%) in the burnt samples than in the normal samples (16%). It was confirmed that a higher fish-keeping water temperature and a stressful slaughter method (faster glycolytic process) were determinative factors that influence the occurrence of burnt muscle in yellowtail, and that the effect of the former is larger than the latter.  相似文献   

20.
ABSTRACT:   Fast skeletal muscles of Japanese flounder Paralichthys olivaceus and red sea bream Pagrus major were examined for quantitative and qualitative changes of mitochondrial ATP synthase (FoF1-ATPase) in association with rearing temperatures. The specific activities of FoF1-ATPase from Japanese flounder reared at 10°C, 15°C and 25°C for 4 weeks were determined to be 81 ± 11, 74 ± 13 and 83 ± 11 nmol/min·mg mitochondrial protein, respectively. The corresponding activity from red sea bream reared at 8°C for 5 weeks was determined to be 65 ± 9 nmol/min·mg mitochondrial protein, which was higher than 33 ± 9 nmol/min·mg mitochondrial protein in fish reared at 23°C. The contents of α- and β-F1-ATPase in total mitochondrial proteins were not significantly different between fish reared at different temperatures for the two fish species. However, the contents of β-F1-ATPase in the total fast skeletal muscle extracts, prepared from Japanese flounder reared at 10°C, were 2.1- and 2.9-fold higher than those for fish reared at 15°C and 25°C, respectively. The corresponding content from red seabream reared at 8°C was 2.2-fold higher than that for fish reared at 23°C. Therefore, the changes in FoF1-ATPase depending on rearing temperatures were species-specific.  相似文献   

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