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Studies on Rigor-Mortis and Rigor Off in Fish

鱼类尸僵和僵直的研究

基本信息

批准号：
01304020
负责人：
YAMANAKA Hideaki
金额：
$ 8.9万
依托单位：
Tokyo University of Fisheries
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
起止时间：
1989 至 1990
项目状态：
已结题

项目摘要

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

1.鱼类的尸僵进程与ATP降解和乳酸积累有关，在0 ℃时，其速率加快。在0 ℃时，肌浆网摄取Ca^<2+>的能力降低，而细胞内Ca^<2+>浓度升高。因此，肌原纤维Mg^<2+> -ATP酶被激活，ATP被迅速分解，尸僵进程加快。2.驯化温度对尸僵影响明显。驯化温度与贮藏温度差越大，僵僵进程越快。3.运动养殖的河豚鱼和野生真鲷体内ATP分解缓慢，尸僵时间延长。4.制备了三种鲤鱼“鱼饭”，并对“鱼饭”的物理性质进行了测定。因子分析表明，“荒井”在0^. C和18^C处理彼此相似，49^C处理产生不同的结果。扫描电子显微镜显示， ...更多信息与未经处理的鱼片相比，“arai”表面上的水滴。在“荒井”中观察到肌纤维之间的轻微间隙。在49 ° C下制备的鲈鱼“arai”中，ATP显著减少，收缩非常强烈。通过洗涤，产生并积累果糖-1，6-二磷酸（FDP）。在49 ° C时，FDP被代谢为乳酸盐，供应的ATP被认为是作为收缩能量消耗的。5.研究了冷冻真鲷和鲤鱼肌肉的解冻僵硬性。真鲷在-1.6 ℃时收缩最强，鲤鱼在-1.1 ℃时收缩最强。这可能是由于海水鱼肌肉的熔点或冰点低于淡水鱼。6.认为肌原纤维的断裂是导致肌肉僵硬和软化的原因。α-辅肌动蛋白通过蛋白酶从Z-线释放并溶解。因此，z线结构变得脆弱，肌原纤维发生断裂。在贮藏早期，连接蛋白和星云蛋白的分解也导致了肌原纤维的脆性。少