Myofibrillar protein degradation of carp (Labeo rohita (Hamilton)) muscle after post-mortem unfrozen and frozen storage

Journal of the Science of Food and Agriculture

Volumn 81, Issue 5, 2001, Pages 519-524

  Jasra, Shashi Kiran ^a   Jasra, Pardeep K ^b   Talesara, C L ^c  

^a UNIVERSITY OF DELHI   (India)

^b UNIVERSITY OF DELHI   (India)

^c UNIVERSITY OF DELHI   (India)

Author keywords

m ATPase; Muscle structural proteins; Myofibrillar protein degradation; Post mortem storage; SDS PAGE

Indexed keywords

ALPHA ACTININ; FOOD STORAGE; LABEO ROHITA; MUSCLE PROTEIN; MYOSIN LIGHT CHAIN; PROTEIN DEGRADATION; STORAGE TEMPERATURE;

EID: 0035069254     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.841     Document Type: Article

References (33)

1. Postmortem tenderization of rainbow trout (Oncorhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
2. Studies on the texture of fish meat
3. Effects of postmortem storage conditions on myofibrillar-ATPase activity of porcine red and white semitendinosus muscle
4. Changes in regulation of m-ATPase activity by calcium during postmortem storage of muscle
5. Freezing-thawing and storage effects on fish musculature for long and short term preservations
6. Desmin degradation in postmortem fish muscle
7. Texture properties of farmed rainbow trout (Oncorhynchus mykiss): Effects of diet, muscle fat content and me of storage on ice
8. Electrophoretic and immunological study of myosin light chains from fresh water teleost fishes
9. The multiplicity of myosin light and heavy chain combinations in histochemically typed single fibres of rabbit soleus muscle
10. Effects of postmortem storage on muscle protein degradation: Analysis by SDS-polyacryamide gel electrophoresis
11. The reliability of molecular weight determination by dodecyl sulfate polyacrylamide gel electrophoresis
12. Postmortem changes in myofibrillar proteins of breast and leg muscles from broilers, spent hens and Taiwanese country chicken
13. Gel electrophoretic analysis of the protein changes in ground beef stored at 2°C
14. Degradation of oval filefish meat gel caused by myofibrillar proteinase(s)
15. Effect of lactic or acetic acid on degradation of myofibrillar proteins in postmortem goose (Anser anser) breast muscle
16. Cytochemical demonstration of succinic dehydrogenase by the use of a new p-nitrophenyl substituted ditetrazole
17. Procedure for histochemical demonstration of actomyosin ATPase
18. Histochemical and biochemical study of the caudal muscles of two teleost fishes - Hetropneustes fossilis and Channa punctata
19. Histochemical and biochemical studies of myotomal muscle types in the pre-adult and adult fresh water carp, Labeo rohita (Hamilton)
20. A colorimetric method for the estimation of succinic dehydrogenase activity
21. A combined histochemical and biochemical study of myofibrillar-ATPase in pectoral, leg and cardiac muscles of several species of bird
22. Determination of serum proteins by means of the biuret reaction
23. A study of the effects of substrate concentration and certain relaxing factors on the magnesium-activated myofibrillar adenosine triphosphatase
24. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
25. Polymorphism of myofibrillar proteins in histochemically identified myotomal muscle fibre types of Heteropneustes fossilis (Bloch) and Labeo rohita (Hamilton)
26. Changes in morphological and biochemical properties of the myofibrils from carp muscle during postmortem storage
27. Denaturation of myofibrillar proteins in chub mackerel during freezing and storage
28. Proteolytic degradation of myofibrillar components by Carp Cathepsin L.
29. Studies on fish muscle protein. Nutritional consequences of the changes occuring during frozen storage
30. Influence of freezing and thawing on the release of cytochrome oxidase from chicken's liver and from beef and trout muscle
31. Characterization of fish myotomal muscle types based on SDH, m-ATPase and myosin light chain studies