Postmortem autolysis of juvenile sardines during cold storage

DOI Web Site Web Site 1 Citations 8 References
  • TAMOTSU SEIKO
    Kagoshima Prefecture Fisheries Technology and Development Center The United Graduate School of Agricultural Sciences, Kagoshima University
  • FUJITA SATOSHI
    Faculty of Fisheries, Kagoshima University
  • OGATA YUMI
    Faculty of Fisheries, Kagoshima University
  • KIMURA IKUO
    The United Graduate School of Agricultural Sciences, Kagoshima University Faculty of Fisheries, Kagoshima University

Bibliographic Information

Other Title
  • イワシ類稚仔魚の冷蔵保存中の自己消化
  • イワシルイチシギョ ノ レイゾウ ホゾン チュウ ノ ジコ ショウカ

Search this article

Abstract

<p>　Postmortem autolysis of juvenile sardines during cold storage hinders the distribution of juvenile sardines for consumption as raw fish. In this study, we investigated the changes in total protease activity and types of primary proteases in the whole body of juvenile sardines during cold storage and the effect of physical attrition and compression on the body during fishing on its autolysis. The juvenile sardines pressed with plates by weight as a pressed fish model showed faster autolysis during cold storage. The total protease activity of the body of juvenile sardines increased remarkably corresponding to the temperature during cold storage. The results of the protease inhibitory spectrum suggested that the activation of total protease activity was caused by the autolysis of the precursor of chymotrypsin. Egg white also showed strong inhibitory activity for proteases of autolysis of juvenile sardines.</p>

Journal

Citations (1)*help

See more

References(8)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top