Post mortem Release of Fish White Muscle α-Actinin as a Marker of Disorganisation

Papa, Iris; Álvarez, Cristina; Verrez‐Bagnis, Véronique; Fleurence, Joël; Benyamin, Yves

doi:10.1002/(sici)1097-0010(199609)72:1<63::aid-jsfa623>3.0.co;2-b

Cited by 57 publications

(45 citation statements)

References 9 publications

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“…Moreover, Johnson and Guindon-Hammer (1987) described a desmin specific calpain I type enzyme (or desminase) that they identified from smooth chicken gizzard muscle. We could not suggest a mechanism for desmin degradation in fish muscle because the rate of fish desmin degradation seemed to be different according to species and quite different from mammals as had been reported for ␣-actinin (Papa et al, 1996) and dystrophin (Papa et al, 1997).…”

Section: Resultsmentioning

confidence: 99%

Desmin Degradation in Postmortem Fish Muscle

Verrez‐Bagnis

Noel

Sautereau

et al. 1999

Journal of Food Science

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The degradation of desmin was studied in postmortem white dorsal muscle from sea bass, brown trout, turbot and sardine, stored at 0-4°C. Based on desmin specific antibody tests, results showed that the extent and rate of desmin degradation in postmortem fish muscle varied considerably among species. There was no degradation of desmin during the first 4 days postmortem storage of sea bass and brown trout, whereas 10 to 20% of muscle desmin was degraded during the first 4 days of postmortem storage of turbot. Sardine muscle presented a very complex pattern of desmin degradation products and aggregated desmin fragments detected within the first 24h. Most polypeptides were larger than the nondenatured desmin. Desmin degradation would not be a suitable marker for evaluation of postmortem changes of stored fish.

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Section: Resultsmentioning

confidence: 99%

Desmin Degradation in Postmortem Fish Muscle

Verrez‐Bagnis

Noel

Sautereau

et al. 1999

Journal of Food Science

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“…( Munasinghe et al, 2005;Bonnal et al, 2001;VerrezBagnis et al, 2001;Sompongse et al, 1996). These studies show that the rate of proteolysis varies among species (Papa et al, 1996;. In this study, although the intensity of some bands decreased during the storage periods, generally no major change in the protein profiles was observed, thereby indicating that proteolysis occurred in common sole during ice storage was of minor importance.…”

Section: Protein Denaturationmentioning

confidence: 99%

Untitled

Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

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“…Such polypeptides would be produced as a result of proteolytic processes happened in the myofibrillar and sarcoplasmic fractions [38,39]. These observations agree with the results obtained in this work.…”

Section: Electrophoretic Profiles Of Sarcoplasmic Proteinsmentioning

confidence: 99%

Effect of slurry ice on chemical changes related to quality loss during European Hake ( Merluccius merluccius ) chilled storage

Losada¹,

Piñeiro²,

Barros‐Velázquez

et al. 2004

European Food Research and Technology

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Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature. Its employment was evaluated in the present work as a new chilled storage method for whole European hake (Merluccius merluccius) and compared to traditional flake icing. Different chemical analyses (nucleotide degradation, formaldehyde formation, lipid hydrolysis and oxidation, interaction compounds formation and electrophoretic protein profiles) related to quality changes were analysed and compared to sensory evaluation. An inhibitory effect on quality loss mechanisms was observed for the slurry ice treatment, according to nucleotide degradation (K value), free formaldehyde content, browning development and sarcoplasmic protein profiles. No differences in lipid hydrolysis and oxidation could be outlined by comparison between both icing conditions. The sensory analysis showed a higher shelf-life time for slurry icing than flake icing (12 days and 5 days, respectively). Results confirm the practical advantages of using slurry ice as a chilling storage method.

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Post mortem Release of Fish White Muscle α-Actinin as a Marker of Disorganisation

Cited by 57 publications

References 9 publications

Desmin Degradation in Postmortem Fish Muscle

Desmin Degradation in Postmortem Fish Muscle

Untitled

Effect of slurry ice on chemical changes related to quality loss during European Hake ( Merluccius merluccius ) chilled storage

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