Change of the myofibril-associated type of the modori-phenomenon after death

Haruhiko Toyohara, Masato Kinoshita, Kazuo Sasaki, Yutaka Shimizu
1990 Nippon Suisan Gakkaishi  
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 was
more » ... n heavy chain was observed on the SDS-PAGE analysis. Strength of gel prepared from the fish stored for 24h became weak again. On the other hand, the post-mortem pH of crucian carp was relatively high, around 6.7-7.0. It was, thus, speculated that the myofibrilassociated modori-inducing proteinase causing crucian carp modori-phenomenon might be distinguished from other sarcoplasmic modori-inducing proteinases in optimum pH range.
doi:10.2331/suisan.56.1251 fatcat:azfdtbg2tbg7xpqondojmycpty