Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice
Abstract Natural actomyosin was isolated from cod ( Gadus morhua L) stored in ice for up to 28 days. The gelling properties, apparent viscosity, Ca 2‐ ‐ATPase activity and component protein composition by sodium dodecyl sulphate (SDS) electrophoresis were determined for each preparation of natural a...
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crwiley:10.1002/jsfa.2740580312 2024-06-02T08:06:54+00:00 Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice Chalmers, M Careche, M Mackie, I M 1992 http://dx.doi.org/10.1002/jsfa.2740580312 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740580312 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740580312 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 58, issue 3, page 375-383 ISSN 0022-5142 1097-0010 journal-article 1992 crwiley https://doi.org/10.1002/jsfa.2740580312 2024-05-03T11:35:05Z Abstract Natural actomyosin was isolated from cod ( Gadus morhua L) stored in ice for up to 28 days. The gelling properties, apparent viscosity, Ca 2‐ ‐ATPase activity and component protein composition by sodium dodecyl sulphate (SDS) electrophoresis were determined for each preparation of natural actomyosin. The apparent viscosity, protease activity, trimethylamine (TMA) content and pH of the fish muscle were also determined. The results showed that the apparent viscosity and Ca 2‐ ‐ATPase activity tended to decrease slightly during ageing of the fish in ice, whereas some of the gelling properties showed a maximum between 3 and 6 days of storage. However, there was no change in the apparent viscosity of the muscle as a whole even after the fish were considered to be stale according to the TMA values. The ratio of myosin heavy chain to actin in the actomyosin changed with the time of storage of the fish, being highest at 3 days when gelling properties were maximal and decreasing progressively thereafter. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of the Science of Food and Agriculture 58 3 375 383 |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract Natural actomyosin was isolated from cod ( Gadus morhua L) stored in ice for up to 28 days. The gelling properties, apparent viscosity, Ca 2‐ ‐ATPase activity and component protein composition by sodium dodecyl sulphate (SDS) electrophoresis were determined for each preparation of natural actomyosin. The apparent viscosity, protease activity, trimethylamine (TMA) content and pH of the fish muscle were also determined. The results showed that the apparent viscosity and Ca 2‐ ‐ATPase activity tended to decrease slightly during ageing of the fish in ice, whereas some of the gelling properties showed a maximum between 3 and 6 days of storage. However, there was no change in the apparent viscosity of the muscle as a whole even after the fish were considered to be stale according to the TMA values. The ratio of myosin heavy chain to actin in the actomyosin changed with the time of storage of the fish, being highest at 3 days when gelling properties were maximal and decreasing progressively thereafter. |
format |
Article in Journal/Newspaper |
author |
Chalmers, M Careche, M Mackie, I M |
spellingShingle |
Chalmers, M Careche, M Mackie, I M Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice |
author_facet |
Chalmers, M Careche, M Mackie, I M |
author_sort |
Chalmers, M |
title |
Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice |
title_short |
Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice |
title_full |
Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice |
title_fullStr |
Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice |
title_full_unstemmed |
Properties of actomyosin isolated from cod ( Gadus morhua) after various periods of storage in ice |
title_sort |
properties of actomyosin isolated from cod ( gadus morhua) after various periods of storage in ice |
publisher |
Wiley |
publishDate |
1992 |
url |
http://dx.doi.org/10.1002/jsfa.2740580312 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740580312 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740580312 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Journal of the Science of Food and Agriculture volume 58, issue 3, page 375-383 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.2740580312 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
58 |
container_issue |
3 |
container_start_page |
375 |
op_container_end_page |
383 |
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1800751898604601344 |