ShareDystrophin cleavage and sarcolemma detachment are early postmortem changes on bass (Dicentrarchus labrax) white muscle.
Author(s) : PAPA I., TAYLOR R. G., ASTIER C., VENTRE F., LEBART M. C., ROUSTAN C., OUALI A., BENYAMIN Y.
Type of article: Article
Summary
Major and early molecular changes specific to sea-bass post mortem muscle, and probably to other fish species as shown with dorado, are very fast degradation of dystrophin and titin and slow release of alpha-actinin. These changes induce breaks in links of microfibrils to collagenic matrix, in elastic filaments and Z-disks. Total disappearance of dystrophin 48 hours after fish death or 8 hours after thawing may be helpful to judge quality of stored fish products.
Details
- Original title: Dystrophin cleavage and sarcolemma detachment are early postmortem changes on bass (Dicentrarchus labrax) white muscle.
- Record ID : 1998-3677
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 5
- Publication date: 1997/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Sea bass; Deterioration; Quality; Protein; Fish; Detection
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Postmortem changes in fish myosin and actomyosin.
- Author(s) : Ifremer, FIOM, CARECHE M.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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CHANGES IN LIPIDS AND PROTEINS OF MARINE CATFIS...
- Author(s) : SRIKAR L. N., SESHADARI H. S., FAZAL A. A.
- Date : 1989/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 6
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Postmortem denaturation of fish muscle proteins...
- Author(s) : Ifremer, FIOM, VERREZ-BAGNIS V.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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Pressure-induced denaturation of muscle protein...
- Author(s) : ASHIE I. N. A., LANIER T. C., MACDONALD G. A.
- Date : 1999/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 64 - n. 5
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Postmortem changes of sarcoplasmic proteins of ...
- Author(s) : Ifremer, FIOM, REHBEIN H.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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