養殖ブリのヤケ肉発生に伴う背部普通筋におけるα-アクチニンの変化

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  • Changes of α-actinin in burnt meat of ordinary muscle of cultured yellowtail ( <i>Seriola quinqueradiata </i>)
  • ヨウショク ブリ ノ ヤケニク ハッセイ ニ トモナウ ハイブ フツウキン ニ オケル アルファ アクチニン ノ ヘンカ

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This study compared the changes of physical properties between normal and burnt ordinary muscle of cultured yellowtail (Seriola quinqueradiata). Anti-α-actinin IgG was prepared from rat serum immunized with purified α-actinin in the ordinary muscle of cultured yellowtail. The α-actinin in burnt muscle was examined by SDS-PAGE, immunoblotting and immunocytochemistry. The burnt muscle showed the color L* tended to rise rapidly, the expressible water sustained higher and the breaking strength decreased gradually during storage, compared with the normal samples. It was found that the limiting digestion of α-actinin in burnt muscle of cultured yellowtail started just after slaughter and native α-actinin was detected at on 4hour storage. According to immunocytochemical method, antigenic activity of α-actinin was detected on Z band of ordinary muscle cells and non-specific reactions were not detected on another organelles. Antigenic activity of α-actinin in burnt muscle was diffused from Z band to long axis of myofibril just after slaughter and it decreased during storage. These results suggested that limiting digestion of α-actinin influences deterioration of burnt muscle of cultured yellowtail.

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