Biochemical and conformation changes of actomyosin from threadfin bream stored in ice

J. Yongswawatdigul, J. W. Park

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

Biochemical and conformational changes of actomyosin stored in ice were investigated. The K-value of threadfin bream increased from 9% to 40% after storage for 12 d. Ca2+-, EDTA-, Mg2+-, and Mg2+-Ca2+-ATPase activities of actomyosin decreased, whereas Mg2+-EGTA ATPase activities increased. Total SH content of actomyosin increased after 3 d and decreased thereafter. Surface hydrophobicity gradually increased within 6 d. Protein loss during washing increased with storage time. A signifcant reduction (50%) of breaking force of thrice-washed mince was observed in fish stored in ice for 6 d. There was no evidence of proteolysis of muscle proteins stored up to 9 d as shown with SDS-PAGE.

Original languageEnglish
Pages (from-to)985-990
Number of pages6
JournalJournal of Food Science
Volume67
Issue number3
DOIs
Publication statusPublished - 2002

Keywords

  • Actomyosin
  • Post-harvest
  • Protein conformation
  • Threadfin bream

ASJC Scopus subject areas

  • Food Science

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