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Changements post mortem de la miosine et de l'actomiosine.

Postmortem changes in fish myosin and actomyosin.

Auteurs : Ifremer, FIOM, CARECHE M.

Résumé

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 postmortem storage of fish. 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 work includes a general structural description of myosin and actin, and a review of the postmortem changes occurring in myosin and actomyosin from fish.

Détails

  • Titre original : Postmortem changes in fish myosin and actomyosin.
  • Identifiant de la fiche : 1999-0295
  • Langues : Anglais
  • 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.
  • Date d'édition : 12/11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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