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Okitani, Akihiro; KODAMA, Sadako; SHIGEMORI, Susumu; Ito, Tatsumi; NISHIMURA, Toshihide; Fukazawa, Toshiyuki; Kato, Harubumi

doi:10.2331/suisan.49.907

NIPPON SUISAN GAKKAISHI

1983

DOI: 10.2331/suisan.49.907

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Akihiro Okitani¹,

Sadako KODAMA²,

Susumu SHIGEMORI³

et al.

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Cited by 6 publications

(1 citation statement)

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“…Watabe et al 3 ) have suggested that "arai" treatment with ooe water led to a decrease in ea 2 + uptake by the sarcoplasmic reticulum, and that due to an increase in myofibrillar Mg2 + -ATPase activity, rigor mortis was accelerated just like "cold shortening" in fish muscle. 4 ) On the other hand, a higher temperature such as 4Soe could be used for "arai" and, in this relation, Okitani et al 5) have suggested that the stiffness increase was induced by heat contracture. Watabe et al 3 ) have also observed that an "arai" treatment at 49°e increased myofibrillar Mg2 + -t This study was supported in part by a Grant-in-Aid for Scientific Research from the Ministry of Education, Science and Culture of Japan.…”

mentioning

confidence: 99%

Differences in the Ultrastructure of Carp Muscle Slices Due to Varying “Arai” Treatment: An Electron Microscopic Observation

Hatae

Watabe

Okajima³

et al. 1991

Agricultural and Biological Chemistry

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mentioning

confidence: 99%

Differences in the Ultrastructure of Carp Muscle Slices Due to Varying “Arai” Treatment: An Electron Microscopic Observation

Hatae

Watabe

Okajima³

et al. 1991

Agricultural and Biological Chemistry

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Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water

Watabe

Hwang

Ushio

et al. 1990

Journal of Food Science

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Arai" (washing) is a traditional cooking method of fish preparation in Japan. Carp muscle slices were washed in water (49°C for 15 set, or 0°C for 10 min), and examined for physical and biochemical changes. At 49"C, rigor-mortis was accelerated, resulting in a marked decrease of muscle slice thickness. ATP degradation proceeded faster at 49°C than at 0°C. Arai treatment at 49°C increased myofibrillar M$+ -ATPase activity 8-9 times in the absence of Ca2+, but did not affect activity in the presence of Ca*+ as much, giving only a 1.2 times increase.

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Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by “Arai” Treatment

Watabe

Hwang

Ushio

et al. 1991

Journal of Food Science

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Inorganic y-phosphate liberation from adenosine S&phosphate (ATP) by carp myofibrillar ATPase was measured at 0-6O"C to elucidate mechanisms in rigor mortis acceleration of sliced carp muscle during washing at a moderately high temperature. ATP splitting within 20 set in the presence of 5 mM MgCla plus 0.25 mM CaCla was maximal at 45"C, which agreed well with the commercially adopted condition for preparing carp "arai" muscle. In addition, the maximum Caz+ uptake by sarcoplasmic reticulum was observed at 30°C and decreased at higher temperatures. The acceleration of carp muscle rigor mortis at around 45°C was suggested to be partly due to enhancement of myofibrillar Mg2+-ATPase activity by increase of intracellular Ca2+ concentration.

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Cited by 6 publications

References 0 publications

Differences in the Ultrastructure of Carp Muscle Slices Due to Varying “Arai” Treatment: An Electron Microscopic Observation

Differences in the Ultrastructure of Carp Muscle Slices Due to Varying “Arai” Treatment: An Electron Microscopic Observation

Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water

Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by “Arai” Treatment

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