Effect of killing method and storage temperature on the changes in V-type collagen of chub mackerel

鲐鱼死后的变化非常迅速。在之前的实验中，我们已经阐明了鱼死后的屠宰方法和/或储存温度的条件会影响鲐鱼死后的变化，如肌肉软化的速度。提示V型胶原蛋白的降解是肌肉软化的因素之一。本实验研究了不同的屠宰方式和鱼死后的贮藏温度对鲐鱼V型胶原蛋白变化的影响。不同的屠宰方式对肌肉软化的速度有较大的影响。光镜、显微镜、电镜观察、SDS-PAGE及氨基酸分析结果表明，杀伤方法的不同影响了V型胶原蛋白的降解。结果表明，鲐鱼V型胶原蛋白的降解发生在极短的时间内。鱼死后的贮藏温度对V型胶原蛋白的降解速度也有影响。我们制备了鲐鱼V型胶原蛋白抗体。

Post-mortem changes of chub mackerel are very rapid. In previous experiments, we have clarified that conditions of killing method and/or storage temperature after death of fish affected the post-mortem changes, such as the velocity of softening of muscle, of chub mackerel.It is suggested that the degradation of V type collagen is the one of factors in softening of muscle. In this study, we investigated the effects of killing method and the storage temperature after death of fish on the change in V type collagen of chub mackerel.1. The difference of killing method affected the velocity of softening of muscle generously. From results of observations of light, microscopy and electron microscopy, SDS-PAGE, and amino acid analysis, we clarified that the difference of killing method affected the degradation of V type collagen.2. We clarified that the degradation of V type collagen of chub mackerel happened in extremely short time.3. The storage temperature after death offish also affected the velocity of the degradation of V type collagen.4. We made antibody of V type collagen of chub mackerel.