Desmin Degradation in Postmortem Fish Muscle
ABSTRACT The degradation of desmin was studied in postmortem white dorsal muscle from sea bass, brown trout, turbot and sardine, stored at 0–4°C. Based on desmin specific antibody tests, results showed that the extent and rate of desmin degradation in postmortem fish muscle varied considerably among...
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crwiley:10.1111/j.1365-2621.1999.tb15873.x 2024-04-28T08:40:58+00:00 Desmin Degradation in Postmortem Fish Muscle Verrez‐Bagnis, V. Noel, J. Sautereau, C. Fleurence, J. 1999 http://dx.doi.org/10.1111/j.1365-2621.1999.tb15873.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1999.tb15873.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15873.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 64, issue 2, page 240-242 ISSN 0022-1147 1750-3841 Food Science journal-article 1999 crwiley https://doi.org/10.1111/j.1365-2621.1999.tb15873.x 2024-04-08T06:56:52Z ABSTRACT The degradation of desmin was studied in postmortem white dorsal muscle from sea bass, brown trout, turbot and sardine, stored at 0–4°C. Based on desmin specific antibody tests, results showed that the extent and rate of desmin degradation in postmortem fish muscle varied considerably among species. There was no degradation of desmin during the first 4 days postmortem storage of sea bass and brown trout, whereas 10 to 20% of muscle desmin was degraded during the first 4 days of postmortem storage of turbot. Sardine muscle presented a very complex pattern of desmin degradation products and aggregated desmin fragments detected within the first 24h. Most polypeptides were larger than the nondenatured desmin. Desmin degradation would not be a suitable marker for evaluation of postmortem changes of stored fish. Article in Journal/Newspaper Turbot Wiley Online Library Journal of Food Science 64 2 240 242 |
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Wiley Online Library |
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crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Verrez‐Bagnis, V. Noel, J. Sautereau, C. Fleurence, J. Desmin Degradation in Postmortem Fish Muscle |
topic_facet |
Food Science |
description |
ABSTRACT The degradation of desmin was studied in postmortem white dorsal muscle from sea bass, brown trout, turbot and sardine, stored at 0–4°C. Based on desmin specific antibody tests, results showed that the extent and rate of desmin degradation in postmortem fish muscle varied considerably among species. There was no degradation of desmin during the first 4 days postmortem storage of sea bass and brown trout, whereas 10 to 20% of muscle desmin was degraded during the first 4 days of postmortem storage of turbot. Sardine muscle presented a very complex pattern of desmin degradation products and aggregated desmin fragments detected within the first 24h. Most polypeptides were larger than the nondenatured desmin. Desmin degradation would not be a suitable marker for evaluation of postmortem changes of stored fish. |
format |
Article in Journal/Newspaper |
author |
Verrez‐Bagnis, V. Noel, J. Sautereau, C. Fleurence, J. |
author_facet |
Verrez‐Bagnis, V. Noel, J. Sautereau, C. Fleurence, J. |
author_sort |
Verrez‐Bagnis, V. |
title |
Desmin Degradation in Postmortem Fish Muscle |
title_short |
Desmin Degradation in Postmortem Fish Muscle |
title_full |
Desmin Degradation in Postmortem Fish Muscle |
title_fullStr |
Desmin Degradation in Postmortem Fish Muscle |
title_full_unstemmed |
Desmin Degradation in Postmortem Fish Muscle |
title_sort |
desmin degradation in postmortem fish muscle |
publisher |
Wiley |
publishDate |
1999 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15873.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1999.tb15873.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15873.x/fullpdf |
genre |
Turbot |
genre_facet |
Turbot |
op_source |
Journal of Food Science volume 64, issue 2, page 240-242 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1999.tb15873.x |
container_title |
Journal of Food Science |
container_volume |
64 |
container_issue |
2 |
container_start_page |
240 |
op_container_end_page |
242 |
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1797571416759992320 |