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Les effets de l'entreposage post mortem sur les protéines du muscle de poisson.

The effects of postmortem storage on fish muscle proteins.

Auteurs : Ifremer, FIOM, MACKIE I. M.

Résumé

The proteins present in fish muscle can be broadly categorised into three main groups: sarcoplasmic, myofibrillar and connective tissue proteins. The sarcoplasmic proteins (20-35% of total proteins) are water-soluble and are mainly enzymes of metabolism. The myofibrillar proteins (65-75% of total proteins) are salt-soluble and largely responsible for the textural properties of muscle. They include the contractile proteins myosin and actin and other minor proteins associated with the contractile mechanism. The connective tissue proteins (3-10% of total proteins) are mainly collagen. Spoilage of these different groups are studied. Currently there are no rapid methods for determining changes in muscle proteins during postmortem storage. Instrumental methods of measuring changes in texture, however, are more promising.

Détails

  • Titre original : The effects of postmortem storage on fish muscle proteins.
  • Identifiant de la fiche : 1999-0291
  • 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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