Biochemical and physicochemical properties of actomyosin from pre- and post-spawned flounder (Paralichtys patagonicus) stored on ice

Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins

“…The characteristic polypeptide bands of the myosin heavy chain (MHC), actin (A), troponin (T), tropomyosin (TM), and myosin light chains (MLCs) were present in the gels. This pattern was similar to that of actomyosin from other fish species (Paredi & Crupkin, 2007). Degradation products were detected in the SDS-PAGE 12% gels of the large yellow croaker myofibrillar protein during storage.…”

Combination effect of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in ice

“…Myosin light chain showed a constant trend in all periods. In total significant difference between treatments was not observed in band intensity of myosin, actin and tropomyosin proteins until the end of storage, that this result compatible to Mathew and Shamasundar (2002) results on Scoliodon laticaudus meat stored in ice, Benjakul et al (2003) on lizardfish (Sauruda tumbil) during storage in ice, Julavittayanukul, Benjakul, and Visessanguan (2006) in the effect of use of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus), Paredi and Crupkin (2007) in study on actomyosin extracted of Paralichtys patagonicus stored in ice and Choi, Linb, Tomlinsonb, and Parkb (2008) in study on pacific whiting muscle. The cause of the absence of significant differences in band intensity is that the destruction and degradation of protein in fish muscle occurs less than whole fish.…”

“…The functional and textural characteristics of meat depend mainly on myofibrillar proteins (Paredi & Crupkin, 2007;Thippeswamy et al, 2002). So such changes and the reduction of myofibrillar proteins during storage in ice shows proteolysis activity in the muscle (Benjakul et al, 1997).…”

Changes in Physicochemical Properties and Shelf Life Ability of Kutum (Rutilus Frisii Kutum) Slices During Packaging and Storage in Ice

“…(2003) on lizardfish ( Sauruda tumbil ) during storage in ice, Julavittayanukul et al . (2006) in the effect of use of phosphate compounds on gel‐forming ability of surimi from bigeye snapper ( Priacanthus tayenus ), Paredi and Crupkin (2007) in study on actomyosin extracted of Paralichtys patagonicus stored in ice and Choi et al . (2008) in study on pacific whiting muscle.…”