Influence of gonadal stage of hake (Merluccius hubbsi Marini) on biochemical properties of myofibrils stored at 2 to 4 degrees C

Citation
Mr. Pagano et al., Influence of gonadal stage of hake (Merluccius hubbsi Marini) on biochemical properties of myofibrils stored at 2 to 4 degrees C, J FOOD SCI, 66(2), 2001, pp. 252-256
Citations number
41
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
66
Issue
2
Year of publication
2001
Pages
252 - 256
Database
ISI
SICI code
0022-1147(200103)66:2<252:IOGSOH>2.0.ZU;2-6
Abstract
The influence of the gonadal stage of hake on the biochemical properties of myofibrils stored at 2 to 4 degreesC was studied. At 0 time and during sto rage, both Mg2+-Ca2+-ATPase activity and Ca2+ sensitivity of myofibrils fro m post-spawned hake were significantly higher (p < 0.01) than those of pre- spawned fish, The profiles of SDS-PAGE gels of unstored and stored myofibri ls from pre-spawned hake showed a partially denatured myosin heavy chain. T he actin-myosin ratio in myofibrils from pre-spawned hake was significantly lower (p < 0.01) than the ratio in post-spawned hake. Irrespective of the gonadal condition of fish, no changes in the myosin-actin ratio of stored m yofibrils were observed.