Enzymatic reactions in fish muscle during chilling storage.

冷藏过程中鱼肌肉的酶反应。

• 批准号: 60470154
• 负责人: ENDO Kinji
• 金额: $ 3.58万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1985
• 资助国家: 日本
• 起止时间: 1985 至 1986
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-60470154/
• 关键词: IMP-dephosphorylation; K-value; Arrhenius plot; lipid phase separation; lipid hydrolysis partially freezing; 半凍結貯蔵; 保水性

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.

本文研究了温度对鱼肉在贮藏过程中各种变化的影响。主要研究结果如下：1.温度对鱼肌肉IMP磷酸化的影响在-5゜C到20゜C温度范围内，鱼肌肉IMP去磷酸化的阿累尼乌斯曲线有两个转折点。鱼肌肉在冰点附近的一个点是由肌肉水的相变引起的。温度高于0゜的另一个点是含有5‘-核苷酸酶的膜在一定温度下的脂相分离，这是鱼种特有的。温度对肌肉成分在贮藏过程中的各种变化的影响。如上所述，在部分冷冻的温度范围内，肌动蛋白去磷酸化被有效地抑制，但在-4゜C比在0゜C时，脂肪的水解、持水能力的降低和肌肉细胞的变形更快。

项目成果

Hiromi YAMAMOTO;Kazuko TOMIOKA;Hiroyasu KAWAI;Kinji ENDO: Agric.Biol.Chem.50. 1123-1129 (1986)

山本博美；富冈和子；川井宏康；远藤欣二：农业.生物化学.50。

Kinji ENDO: "(Review) Changes in Muscle Constituents during Storage of Fish." J. Antibact. Antifung. Agents. 14. 611-622 (1986)

Kinji ENDO：“（评论）鱼储存期间肌肉成分的变化。”

遠藤金次: 防菌防黴誌. 14. 611-622 (1986)

Kinji Endo：抗菌和抗真菌杂志 14. 611-622 (1986)。

Kazuko TOMIOKA, Taeko KURAGANO, Hiromi YAMAMOTO and Kinji ENDO: "Effect of Storage Temperature on the Dephosphorylation on Nucleotides in Fish Muscle." Nippon Suisan Gakkaishi. 53. 503-507 (1987)

Kazuko TOMIOKA、Taeko KURAGANO、Hiromi YAMAMOTO 和 Kinji ENDO：“储存温度对鱼肌肉中核苷酸去磷酸化的影响”。

Kazuko TOMIOKA;Taeko KURAGANO;Hiromi YAMAMOTO;Kinji ENDO: Nippon Suisan Gakkaishi. 53. 503-507 (1987)

富冈和子；仓贺野妙子；山本宏美；远藤欣二：日本水产学会。