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Post-mortem changes in fish myosin and actomyosin.

Author(s) : CARECHE M.

Summary

Myosin and its complex with actin, actomyosin, are important contributors to the textural and functional characteristics of fish muscle. These proteins can suffer a number of changes during post-mortem storage of fish, which are associated with, and can be monitored as, changes in functionality among other parameters. The functional behaviour of these proteins is closely related to the structure of myosin and actin and the way they interact. Therefore a proper understanding of their structure may help clarify changes occurring in these proteins as well as design new methods or modify the existing ones for the evaluation of fish freshness. The present work includes firstly a general structural description of myosin and actin, their association, force generation and regulation. Secondly a review of the post-mortem changes occurring in myosin and actomyosin from fish, as determined by functional properties, enzymic activity, as well as proteolytic and differential scanning calorimetry studies.

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Pages: p 213-228

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Details

  • Original title: Post-mortem changes in fish myosin and actomyosin.
  • Record ID : 30033816
  • Languages: English
  • Subject: Technology
  • 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.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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