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Change of the modori-property depending on the storage time was examined using crucian carp which was known to show the myofibril-associated type of modori-phenomenon. Gels prepared from the fish immediately after death, stored for 3h, 6h, and 9h showed extensive modoriphenomenon and the myosin heavy chain of these gels almost completely disappeared on the SDS-PAGE analysis. However, relatively tougher gel was formed from the fish stored for 12h and rather dense band of myosin heavy chain wasdoi:10.2331/suisan.56.1251 fatcat:azfdtbg2tbg7xpqondojmycpty