異なる温度に保存したコイの筋原線維の小片化に及ぼす順応温度の影響

DOI 機関リポジトリ NDLデジタルコレクション 日本農学文献記事索引 HANDLE ほか1件をすべて表示 一部だけ表示 参考文献44件

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  • The influence of thermal acclimation on fragmentation of myofibrils from carp stored at different temperatures
  • コトナル オンド ニ ホゾン シタ コイ ノ キン ゲン センイ ノ ショウヘンカ ニ オヨボス ジュンノウ オンド ノ エイキョウ

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Fragmentation of myofibrils at various storage temperatures (0, 15, and 30°C) was studied using carp acclimated to 10°C (group L) and 30°C (group H). Fragmentation of myofibrils tended to proceed faster in group H than in group L at all storage temperatures. We examined some of the factors which might influence this difference in fragmentation of myofibrils between groups L and H. The increasing rate in extent of contraction of muscle was higher in group H than in group L at 0°C, hardly differed between groups L and H at 15°C, and was much lower in group H than in group L at 30°C. Calpain activity of group H was higher than that of group L at reaction temperatures of 25°C and 30°C, whereas the activity of group H was slightly lower than that of group L from 0°C to 20°C. Sarcoplasmic reticulum Ca-ATPase activities were higher in group L than in group H at almost all the reaction temperatures from 0°C to 30°C. Consequently, it was suggested that the difference in the fragmentation rate of myofibrils between groups L and H might be caused by these factors.

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  • 日本水産学会誌

    日本水産学会誌 69 (6), 948-954, 2003

    公益社団法人 日本水産学会

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