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Studies on Rigor-Mortis and Rigor Off in Fish

Studies on Rigor-Mortis and Rigor Off in Fish
鱼类尸僵和僵直的研究
批准号:
01304020
负责人:
YAMANAKA Hideaki
金额:
$8.9万
依托单位国家:
日本
项目类别:
Grant-in-Aid for Co-operative Research (A)
财政年份:
1989
资助国家:
日本
项目状态:
已结题
起止时间:
1989 至 1990

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YAMANAKA Hideaki的其他基金

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1. Rigor-mortis progress in fishes was associated with ATP degradation and lactate accumulation, and its rate was accelerated at 0^゚C. At 0^゚C capacity of Ca^<2+> uptake in sarcoplasmic reticulum was lowered while intracellular Ca^<2+> concentration was increased. Therefore, myofibrillar Mg^<2+> -ATPase was activated, and ATP was decomposed rapidly and rigor-mortis progress was accelerated. 2. The influence of acclimated temperature on rigor-mortis was obvious. The larger the difference between acclimated temperature and storage temperature was, the faster the progress of rigor-mortis was. 3. In puffer under exercise cultivation and wild red sea bream, ATP was decomposed slowly and rigor-mortis was prolonged. 4. Three kinds of "arai" of carp were prepared and the physical property of "arai" was determined. Factor analysis showed that "arai" at 0^。C and 18^゚C treatments resembled each other and treatment at 49^゚C yielded different results. Scanning electron micrography showed less liped … More droplets on the surface of "arai" than that of untreated fish slices. Slight gaps between muscle fibers were observed in "arai". In "arai" of sea bass prepared at 49^゚C ATP was decreased remarkably and contraction was very strong. By washing, Fructose-1,6-diphosphate (FDP) was produced and accumulated. At 49^゚C FDP was metabolized to lactate, and supplied ATP was considered to be consumed as contraction energy. 5. The thaw-rigor was investigated in frozen red sea bream and carp muscles. The strongest contractions were observed at -1.6^゚C in red sea bream and at -1.1^゚C in carp. This may be due to the fact that the melting or freezing points in the muscles of sea-water fishes are lower than those in fresh-water fishs. 6. As the cause of rigor off and softening, the fragmentation of myfibril was considered. alpha-actinin was liberated and solubilized from Z-line by protease. Consequently, the structure of z-line became fragile and fragmentation of myofibril occurred. Decomposition of connectin and nebulin during early storage also caused the fragility of myofibril. Less
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S. Watabe, C. Hwang, H. Ushio, K. Hatae, H. Yamanaka, and K. Hashimoto: "Acceleration of physicochemical change in carp muscle by washing in either chilled or heated water" J. Food Sci.55. 674-677 (1990)
S. Watabe、C. Hwang、H. Ushio、K. Hatae、H. Yamanaka 和 K. Hashimoto:“用冷水或热水清洗加速鲤鱼肌肉的物理化学变化”J. Food Sci.55。
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K. Hatae, M. Matsumoto, A. Shimada, H. Yamanaka, S. Watabe, and K. Hashimoto: "Effects of the preparation conditions on the texture of "arai" made of carp muscle" Nippon Suisan Gakkaishi. 56,. 1521-1525 (1990)
K. Hatae、M. Matsumoto、A. Shimada、H. Yamanaka、S. Watabe 和 K. Hashimoto:“制备条件对鲤鱼肌肉制成的“arai”质地的影响”Nippon Suisan Gakkaishi。
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12
    Studies on post-mortem biochemical changes in the muscle of marine invertebrates
    • 批准号:
      02454082
    • 项目类别:
      Grant-in-Aid for General Scientific Research (B)
    • 资助金额:
      $3.71万
    • 财政年份:
      1990
    • 负责人:
      YAMANAKA Hideaki
    • 依托单位:
    Studies on non-volatile amines as potential indexes for freshness of marine invertebrates
    • 批准号:
      62560209
    • 项目类别:
      Grant-in-Aid for General Scientific Research (C)
    • 资助金额:
      $1.47万
    • 财政年份:
      1987
    • 负责人:
      YAMANAKA Hideaki
    • 依托单位: