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HASTENING OF PHOSPHOLIPID BREAKDOWN IN FISH MUSCLE BY FREEZING.

[In Japanese. / En japonais.]

Author(s) : HANAOKA K., TOYOMIZU M.

Type of article: Article

Summary

THE ENZYMIC BREAKDOWN OF PHOSPHATIDYLCHOLINE IN CARP MUSCLE IS STUDIED DURING STORAGE AT 273, 270, 268, 266 AND 262 K (0, -3, -5, -7 AND -11 C) BY TITRATING GLYCERYLPHOSPHORYLCHOLINE. THE BREAKDOWN IS MAXIMUM AT 268 K. CARP MUSCLES ARE FREEZE-DRIED TO DIFFERENT DEHYDRATION LEVELS. THE FORMATION OF GLYCERYLPHOSPHORYLCHOLINE IN DEHYDRATED MUSCLE IS FOLLOWED AT 310 K (37 C) FOR TEN HOURS. ITS CONTENT IS MAXIMUM FOR 60 TO 80% DEHYDRATION OF THE MUSCLE. THE DEHYDRATION LEVEL PLAYS A SIGNIFICANT ROLE IN THE HASTENING OF PHOSPHATIDYLCHOLINE BREAKDOWN AT LOW TEMPERATURES.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1981-0171
  • Languages: Japanese
  • Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 4
  • Publication date: 1979
  • Document available for consultation in the library of the IIR headquarters only.

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