Gelation of low salt soluble proteins from scallop adductor muscle in relation to its freshness

Access this Article

Search this Article

Author(s)

Abstract

The low salt extract from scallop striated adductor muscle contained extra proteins in addition to sarcoplasmic proteins and was turned into a gel upon standing or immediately by the addition of Ca<sup>2+</sup>. The amount of extra protein, which was composed of a large amount of actin and a small amount of myosin, decreased with a decrease in adenosine triphosphate (ATP) content in the muscle during storage at 5°C. Actin was easily extracted from scallop myofibrils in low salt solution with ATP at 1 mM or above. Furthermore, ATP was required to induce the gelation of the low salt extract. A visual observation of the gelation of low salt extract is therefore a simple and easy method to inspect prerigor state of scallop adductor muscle.

Journal

  • Fisheries science

    Fisheries science 68(3), 688-693, 2002-06-01

    The Japanese Society of Fisheries Science

References:  14

Codes

  • NII Article ID (NAID)
    10008558449
  • NII NACSIS-CAT ID (NCID)
    AA10993718
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    09199268
  • NDL Article ID
    6195165
  • NDL Source Classification
    ZR26(科学技術--農林水産--水産)
  • NDL Call No.
    Z54-H592
  • Data Source
    CJP  NDL  J-STAGE 
Page Top