Desmin degradation in postmortem fish muscle

The degradation of desmin was studied in postmortem white dorsal muscle fro m sea bass, brown trout, turbot and sardine, stored at 0-4 degrees 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 postmor tem 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, Sard ine muscle presented a very complex pattern of desmin degradation products and aggregated desmin fragments detected within the first 24h, Most polypep tides were larger than the nondenatured desmin, Desmin degradation would no t be a suitable marker for evaluation of postmortem changes of stored fish.