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Solubilization of type I and V collagens in Japanese flounder muscle during chilled storage |
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| Authors: | Takashi?Kimiya |
| Institution: | Department of Aquaculture, Faculty of Agriculture, Kochi University, Nankoku, Kochi 783-8502 and;Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto 606-8502, Japan |
| Abstract: | ABSTRACT: The post-mortem changes of type I and V collagens in Japanese flounder muscle during chilled storage were examined. The muscle softened significantly within 12 h under chilled storage. Both type I and V collagens isolated by ion-exchange chromatographies showed no remarkable changes in band patterns even after 24 h of storage, suggesting that degraded collagen molecules may be removed from the collagen fraction by a conventional preparation method. In contrast, type I and V collagen molecules were detected by Western blotting with each specific antibody in a saline extract and gradually increased during chilled storage. These results suggest that both type I and V collagens may participate in the post-mortem softening of fish muscle. |
| Keywords: | antibody chilled storage Japanese flounder muscle extract post-mortem softening solubilization type I collagen type V collagen |
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