Changes of Ultrastructure and Cytochemical Mg2+-ATPase Activity in Ordinary Muscle of Cultured and Wild Red Sea Bream during Storage in Ice.

Tachibana, Kunihide; Misima, Tosio; Tsuchimoto, Mutsuyosi

doi:10.2331/suisan.59.721

Cited by 19 publications

(20 citation statements)

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“…However, change in the property of myofibrillar protein may contribute to that in breaking strength, because degeneration of Z lines of ordinary muscle affects the tenderization of muscle during storage in ice. 16 …”

Section: Resultsmentioning

confidence: 99%

Seasonal change in collagen content of red seabream muscle

et al. 2000

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SUMMARY : To investigate the correlation between firmness and the collagen content in fish muscle, we evaluated the seasonal change in collagen content of red seabream muscle on the basis of the content of protein‐form hydroxyproline. Since a significant difference was observed among the ratios of proline (Pro) hydroxylation in female fish (P <0.05), the collagen content of each sample tested was converted from the ratio of Pro hydroxylation. The collagen content in male fish tended to increase from 0.96 mg/g muscle (March) to 1.27 mg/g (June), and then to decrease to 0.81 mg/g (July). In both male and female fish, the collagen contents tended to increase from July to September. Linear regression analysis revealed that there was a positive correlation between the muscle firmness and the collagen content in each month (P <0.05, male; r = 0.686, female; r = 0.742). The results suggest that the seasonal change in collagen content in muscle possibly contributes to that in firmness.

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Section: Resultsmentioning

confidence: 99%

Seasonal change in collagen content of red seabream muscle

et al. 2000

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“…Therefore, degradation of myofibrillar proteins can be indirectly measured by changes in ATPase activity. This makes measure of ATPase activity useful for quality assessment of muscle (Kamal et al, 1991;Ko et al, 1991;Tachibana et al, 1993;MacDonald and Lanier, 1994).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

Benjakul

Seymour

Morrissey

et al. 1997

Journal of Food Science

403

274

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No changes in actomyosin Ca 2+ -, Mg 2+ -, or Mg 2+ -Ca 2+ -ATPase activities were observed during iced storage of Pacific whiting fillets, but Mg 2+ -EGTA-ATPase increased with a loss of Ca 2+ -sensitivity. Surface hydrophobicity of actomyosin increased substantially within 2 days, but not total sulfhydryl (SH) content. During longer storage, the SH content decreased gradually, but surface hydrophobicity remained constant. Autolytic degradation products increased in fish muscle with storage time. Myosin heavy chain (MHC) was degraded by 45% within 8 days, but no noticeable difference was observed in actin. Results indicated that autolysis may be the main cause of physicochemical changes in Pacific whiting muscle proteins during iced storage.

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“…Hence, chub mackerel that live in the Bungo Channel are forced to exercise more intensely than those in other sea areas, and the exercise may affect the meat texture. Tachibana et al 8 . showed that ‘exercising breeding’ made the red sea bream meat tougher, and the softening phenomenon was retarded.…”

Section: Introductionmentioning

confidence: 99%

Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage

et al. 2002

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Chub mackerel from the Bungo Channel, Oita Prefecture, Japan, receives a high market price. This high price is due to the tough texture that is not present in chub mackerel sold in public markets. The purpose of the present study was to resolve the effect of an inhabited sea area (the area where the a fish population lives: Bungo Channel or Kumanonada sea in the present paper) on meat firmness and the post‐mortem change in chub mackerel during chilled storage. Chub mackerel were obtained alive from the Kumanonada sea in Mie Prefecture, Japan, in March 2000. They were killed instantly by decapitation as were those collected from the Bungo Channel in Oita Prefecture. Dorsal muscle was collected every 4 h and measurements of its breaking strength and histological observation of its structure were carried out. The breaking strength of chub mackerel from the Kumanonada sea was lower than that of the chub mackerel from the Bungo Channel. In contrast, the softening rate of meat was almost the same after 16–20 h storage. Using light microscopy, separation between muscle cells was observed from 4 h after death, suggesting weakening of the endomysium. Additionally, transmission electron microscopy showed that collagen fibrils existing near muscle cells tended to disintegrate predominantly. According to these results, it was clarified that chub mackerel from the Bungo Channel has tougher meat than that from the Kumanonada sea, and the difference in meat texture was speculated to be due to the difference in exercise intensity between these two sea areas.

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Changes of Ultrastructure and Cytochemical Mg2+-ATPase Activity in Ordinary Muscle of Cultured and Wild Red Sea Bream during Storage in Ice.

Cited by 19 publications

References 0 publications

Seasonal change in collagen content of red seabream muscle

Seasonal change in collagen content of red seabream muscle

Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage

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