Degradation of α-Connectin in Raw Fish Muscle and Softening Evaluated by the Breaking Strength Occur Independently during One Day-Chilled Storage

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  • Kubota Satoshi
    Department of Food Science and Nutrition, Kyoto Prefectural University
  • Sato Kenji
    Department of Food Science and Nutrition, Kyoto Prefectural University
  • Ohtsuki Kozo
    Department of Food Science and Nutrition, Kyoto Prefectural University
  • Kawabata Makoto
    Department of Food Science and Nutrition, Koka Women's Junior College

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Other Title
  • Degradation of アルファーConnectin in Raw Fi
  • Degradation of α-Connectin in Raw Fish Muscle and Softening Evaluated by the Breaking Strength Occur Independently during One Day-Chilled Storage

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Abstract

Post-mortem changes of α-connectin in muscle of six fishes were not linked with the softening of raw fish muscle during one day-chilled storage. Muscle firmness was evaluated as breaking strength. Alpha and β-connectins were resolved by electrophoresis and the relative density of α-connectin band to total connectin bands was determined by the integration of the peak areas in densitograms with gaussian algorithm. Relative density of α-connectin band decreased extensively in non-softened muscles during one day-chilled storage. On the other hand, a decrease of α-connectin were relatively small after a storage even in the softened musclesuch as rainbow trout and sardine.

Journal

  • Fisheries science

    Fisheries science 62 (4), 600-602, 1996

    The Japanese Society of Fisheries Science

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