Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors

• Published in: Food Chemistry
• Main Authors: Wang, P. A., Vang, B., Pedersen, A. M., Martínez, Iciar, Olsen, R. L.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2011
• Subjects: Atlantic cod; Post-morten proteolytic; Degradation; Myosin hevy chain; Cathepsins; atlantic cod
• Online Access: http://hdl.handle.net/10261/44499; https://doi.org/10.1016/j.foodchem.2010.07.093

Fish muscle is rapidly degraded during post-mortem storage, due to proteolytic enzymes acting probably both on muscle cells and connective tissue. In this work we have developed a model system which may be used to study the enzymatic degradation occurring in intact post-mortem fish muscle. Degradation of myosin heavy chain (MHC) was monitored in muscle with pH adjusted to 6.05, 6.3 and 6.9 and in the presence of the enzyme inhibitors PMSF, EDTA, phenanthroline, pepstatin A, antipain, E-64 and the cysteine proteinase activator dithiothreithol (DTT). After storage, myofibrillar proteins were isolated and MHC-specific antibodies used to study the degradation in the different samples. MHC from muscle with pH 6.05 and 6.3 was degraded, while no severe degradation was observed at pH 6.9. Introduction of enzyme inhibitors into the muscle tissue clearly showed that mainly cysteine and aspartic proteinases are responsible for the in situ MHC degradation. This is supported by the severe breakdown of MHC in the muscle samples containing DTT. Peer reviewed