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Post-mortem changes in fish myosin and actomyosin.

Auteurs : 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 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.

Documents disponibles

Format PDF

Pages : p 213-228

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Post-mortem changes in fish myosin and actomyosin.
  • Identifiant de la fiche : 30033816
  • Langues : Anglais
  • Sujet : Technologie
  • 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 : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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