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

文献类型： 外文期刊

作者： Wang, Daoying 1 ; Zhang, Muhan 1 ; Deng, Shaoying 1 ; Xu, Weimin 1 ; Liu, Yuan 2 ; Geng, Zhiming 1 ; Sun, Chong 1 ; Bian, 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

关键词： Actomyosin dissociation;Myofibril fragmentation;Endogenous enzyme activities;Grass carp

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： 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. (C) 2015 Elsevier Ltd. All rights reserved.

  • 相关文献

[1]Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Wang, Daoying,Dong, Han,Zhang, Muhan,Liu, Fang,Bian, Huan,Zhu, Yongzhi,Xu, Weimin,Dong, Han.

[2]Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication. Zou, Ye,Bian, Huan,Zhang, Muhan,Sun, Chong,Xu, Weimin,Wang, Daoying,Zhang, Kun,Wang, Daoying. 2018

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