Enzymatic reactions in fish muscle during chilling storage.

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

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.