Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 340-344Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.132
Keywords
Actomyosin dissociation; Myofibril fragmentation; Endogenous enzyme activities; Grass carp
Funding
- National Natural Science Foundation of China [31571863]
- Natural Science Foundation Program of Jiangsu Province [BK2012785]
- Innovation of Agricultural Science and Technology of Jiangsu Province [CX(13)3081]
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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.
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