Characterization of Collagen in the Muscle of Several Crustacean Species in Association with Raw Meat Texture

DOI Web Site Web Site 被引用文献12件 参考文献4件 オープンアクセス
  • Mizuta Shohshi
    Department of Fisheries, Faculty of Agriculture, Kyoto University Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
  • Yoshinaka Reiji
    Department of Marine Bioscience, Faculty of Biotechnology
  • Sato Mamoru
    Faculty of Fisheires, Kagoshima University
  • Sakaguchi Morihiko
    Department of Fisheries, Faculty of Agriculture, Kyoto University

書誌事項

タイトル別名
  • Characterization of Collagen in the Mus
公開日
1994
DOI
  • 10.2331/fishsci.60.323
公開者
公益社団法人 日本水産学会

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説明

Meat firmness of muscles of sixteen crustacean species was examined to clarify the contribution of the following three factors to the raw meat texture: 1) total collagen content in muscle, 2) distribution of intramuscular collagen fibers, and 3) properties of an α component, α2 (AR-I), which is one of the constituents of Type AR-I collagen. Total collagen content varied among species, ranging from 0.04 to 0.58% per wet tissue and from 0.4 to 3.5% per total tissue protein. The component α2 (AR-I) was distributed widely among custacean species, but it was not detected in some species of crabs. Moreover, a considerable difference in the relative staining intensity of the α2 (AR-I) component to the total collagen (α2 (AR-I)/total collagen) was revealed among species.<br> The muscles of prawns and shrimps which showed relatively high collagen content and high relative staining intensity of α2 (AR-I)/total collagen tended to be firm in contrast to those of crabs, whose firmness and collagen contents were lower. In light microscopic observation, the muscles of prawns and shrimps exhibited a dense distribution of collagen fibers, while the muscles of crabs had a sparse distribution. These results indicated that the three factors described above had very important roles in determining the raw meat texture of crustaceans.

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