Influence of gonadal stage of hake (Merluccius Hubbsi Marini) on biochemical properties of myofibrils stored at 2 to 4 °C

Journal of Food Science

Volumn 66, Issue 2, 2001, Pages 252-256

  Pagano, M R ^a,b   Paredi, M E ^a,c,d   Crupkin, M ^a,d  

^a Centro Regional Sur Centro de Investigaciones de Tecnologia Pesquera y Alimentos Regionales   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c Universidad Provincial del Sudoeste   (Argentina)

^d UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Biochemical properties; Cold storage; Gonadal stage; Hake; Myofibril

Indexed keywords

MERLUCCIUS HUBBSI; REXEA SOLANDRI;

EID: 0035012788     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb11326.x     Document Type: Article

References (41)

1. Barassi CA, Crupkin M, Martone CB, Trucco RE. 1982. Seasonal variation in the viscosity of the extract of muscle proteins of hake (Merluccius hubbsi) stored on ice. J Sci Food Agric 32:303-305.
2. Seas VE. 1989. Efecto de la condición biológica de la merluza (Merluccius hubbsi) sobre las propiedades de gelación de sus proteínas miofibrilares. Tesis Doctoral. Universidad Nacional de Buenos Aires. Argentina.
3. Beas VE, Crupkin M, Trucco RE. 1988. Gelling properties of actomyosin from pre and post spawning hake (Merluccius hubbsi), J Food Sci 53(5):1322-1326.
4. Beas VE, Wagner JR, Añon MC, Crupkin M. 1991. Thermal denaturation in fish muscle proteins during gelling: effect of spawning condition. J Food Sci 56(2):281-284.
5. Benjakul S, Seymour TA, Morrissey MT, An H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. J Food Sci 62(4):729-733
6. Brown WD, 1986. Fish muscle as food. In: Bechtel PJ, editor. Muscle as food. Orlando, Fla.: Academic Press, P 405-451.
7. Busalmen JP, Roura SI, Roldán HA, Crupkin M. 1995. Changes in lipids and biochemical properties of actomyosin from pre and post-spawned hake (Merluccius hubbsi Marini). Comp Biochem Physiol 112B(4):743-748.
8. Chen PS, Toribara TY, Warner H. 1956. Microdetermination of phosphorus. Analyt Chem 28(11):1756-1758.
9. Christiansen HE, Cousseau M. 1971. La reproducción de la merluza y su relación con otros aspectos biológicos de la especie. Boletin del Instituto de Biologia Marina 20:43-73.
10. Crupkin M. 1982. Cambios en las prote'nas miofibrilares de merluza (M. hubbsi) durante el almacenamiento en frio. Tesis Doctoral. Universidad Nacional de Tucuman. Argentina.
11. Crupkin M, Barassi CA, Martone CB, Trucco RE. 1979. Effect of storing hake (Merluccius hubbsi) on ice on the viscosity of the extract of soluble muscle proteins. J Sci Food Agric 30(9):911-914.
12. Crupkin M, Montecchia CL, Trucco RE .1988. Seasonal variations in gonadosomatic index, liversomatic index and myosin-actin ratio in actomyosin of mature hake (M. hubbsi). Comp Biochem Physiol 89A(1):7-10.
13. Ebashi S and Endo M. 1966. Calcium and muscle contraction. Prog Biophys Mol Biol 18:123-183.
14. Ebashi S, Kodama A, Ebashi F. 1968. Troponin I. Preparation and physiological function. J Biochem 64:465-471.
15. Goldemberg AL, Paron L, Crupkin M, 1987. Acid phosphatase activity in pre and post-spawning hakes (M. hubbsi). Comp Biochem Physiol 87A(4):845-849.
16. Goll DE, Robson RM, Stromer MH, 1977. Muscle proteins. In: Whitaker JR, Tannenbaum SR, editors. Food proteins. Westport, Conn.: Avi Publishing Co. P 121-174.
17. Huxley HE ,1972. Structural changes in the actin myosin-containing filaments during contraction. Col Spring. Harvard by Cold Spring Harbor. Sym Quant Biol 37:361-376.
18. Laemmli H. 1970. Clevage of structural protein during the assembly of the head of bacteriophage T4. Nature 227:680-682.
19. Lin TM , Park JW. 1996. Protein solubility in Pacific whiting affected by proteolysis during storage. J Food Sci 61(3):536-539.
20. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with Folin reagent. J Biol Chem 193:265-275.
21. Mac Donald GA, Lanier TC. 1994. Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts. J Food Sci 59(1):101-105.
22. Montecchia CL, Crupkin M, Trucco RE. 1990. Seasonal variation in biochemical and physicochemical properties of actomyosin and energy content of the liver, gonads and muscle of mature Argentinean hake; M. hubbsi Marini. J Fish Biol 37:837-843.
23. Montecchia CL, Roura SI, Roldan H, Perez Borla O, Crupkin M. 1997. Biochemical and physicochemical properties of actomyosin from frozen pre and post spawned hake. J Food Sci 62(3):491-495.
24. Ouali A, Valin C. 1981. Effect of muscle lysosomal enzymes and calcium activated neutral proteinase on myofibrillar ATPase activity: Relationship with aging changes. Meat Sci 5:233-245.
25. Paredi ME, De Vido de Mattio N, Crupkin M. 1990. Biochemical properties of actomyosin of cold stored striated adductor muscle of Aulacomya ater ater (Molina). J Food Sci 55(6):1567-1570.
26. Paredi ME, Crupkin M. 1997. Biochemical properties of actomyosin from frozen stored mantles of squid Illex argentinus at different sexual maturation stages. J Agric Food Chem 45(5):1629-1632.
27. Roura SI, Goldemberg AL, Trucco RE, Crupkin M. 1990. Biochemical and physicochemical properties of actomyosin from pre and post-spawned hake (M. hubbsi) stored on ice. J Food Sci 55(3):688-692.
28. Roura SI, Saavedra JP, Trucco RE, Crupkin M. 1992a. Conformational change in actomyosin from post spawned hake stored on ice. J Food Sci 57(5):1109-1111.
29. Roura SI, Pecci Saavedra JP, Trucco RE, Crupkin M. 1992b. Electron microscopical and biochemical studies of actomyosin from pre and post-spawned hake (Merluccius hubbsi). Comp Biochem Physiol 101B(3):361-365.
30. Roura SI, Goldemberg AL, Trucco RE, Crupkin M. 1992c. Action of triton X-100 on the biochemical and functional properties of hake (Merluccíus hubbsi) myofibrils. Comp Biochem Physiol 102B:923-927.
31. Roura SI, Crupkin M. 1995. Biochemical and functional properties of myofibrils from pre and post-spawned hake (M. hubbsi Marini) stored on ice, J Food Sci 60(2):269-272.
32. Seki N, Hasegawa E. 1978. Comparative studies on fish troponins. Bull Japan Soc Sci Fish 44(1):71-75.
33. Seki N, Iwabuchi S. 1978. Separation and properties troponin components from carp muscle. Bull Japan Soc Sci Fish 44(12):1333-1340.
34. Seki N, Ikeda M, Narita N. 1979. Changes in ATPase activities of carp myofibril during ice - storage. Bull Japan Soc Sci Fish 45(6):791-799.
35. Seki N, Narita N. 1980. Changes in ATPase activities and others properties of carp myofibrillar protein during ice-storage. Bull Japan Soc Sci Fish 46(2):207-213.
36. Shitamura M, Seki N. 1978. Separation and properties of the troponin components from carp muscle. Bull Japan Soc Sci Fish 44(3):231-238.
37. Statistica/MAC, 1994. Statistica for Macintosh. Tulsa, Okla.: Statsoft Inc.
38. 2+-ATPase in ordinary muscle of cultured and wild red sea bream during storage in ice. Nippon Suisan Gakkaishi 59(5):721-727.
39. TokiwaT, Matsumiya J. 1969. Fragmentation of fish myofibril. Effect of storage condition and muscle catepsins. Bull Japan Soc Sci Fish 35:1099-1109.
40. 2+ uptake by sarcoplasmic reticulum. J Food Sci 54(5):1107-1115.
41. Yasui T, Sumita T, Tsunogae S. 1975. Stability of myofibrillar EDTA-ATPase in rabbit psoas fiber bundles. J Agri Food Chem 6:1163-1168.