Enzymatic reactions in fish muscle during chilling storage.

在目前的研究中，储存期间鱼麝香对各种温度变化的影响。结果可能会被总结为后续结果;1.鱼麝香中IMP-磷酸化的温度影响。鱼麝香中IMP-磷酸化的温度从-5 ° C到20 ° C，Arrhenius图的IMP-磷酸化在鱼麝香中展出了两个断点。在冰冻点的鱼麝香周围有一点被计入了麝香水的阶段变化。0 °以上温度的另一点被计算为含有5'的膜中的脂质相位分离-核肽酶在一个严格温度中的特定于鱼类的种类。储存期间，麝香容器对各种温度变化的影响，如显示以上，IMP去磷化在部分冷冻储存的温度范围内得到了有效的抑制，但液体氢化、麝香细胞处理水承载能力的减少和改变在-4 ° C以上更快地在0 ° C以上。这是合理的，因为水的容量比K值高，所以可以扮演一个关键角色，作为吃半冻鱼麝香的质量的决定性。

In the present study, effect of temperature on various changes in fish muscle during storage was observed. Results obtained may be summarized as follows;1. Effect of temperature on IMP-phosphorylation in fish muscle.At temperatures from -5゜C to 20゜C, the Arrhenius plot of IMP-dephosphorylation in fish muscle exhibited two break points. One point at around the freezing point of fish muscle was accounted for by the phase change of muscle water. The other point at temperatures above 0゜ was accounted for by the lipid phase separation in membranes containing 5'-nucleotidase at a difinite temperature which is specific to the species of fish.2. Effect of temperature on various changes in muscle constituents during storage.As shown above, IMP-dephosphorylation was effectively suppressed at a temperature range of partially freezing storage, but lipid hydrolysis, decrease of water-holding capacity and deformation of muscle cell proceeded more rapidly at -4゜C than at 0゜C. It is reasonable to assume that water-holding capacity, rather than K-value, may play a key role as a determinant of eating quality of partially frozen fish muscle.