Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 717-723 ◽  
Author(s):  
Kigen Takahashi ◽  
Koichi Kurose ◽  
Emiko Okazaki ◽  
Kazufumi Osako
Keyword(s):  
Protein Degradation ◽  
Protease Inhibitors ◽  
Myofibrillar Protein ◽  
Gel Forming Ability ◽  
Branchiostegus Japonicus

Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)

1996 ◽  
Vol 2 (2) ◽  
pp. 111-122 ◽  
Author(s):  
P. Montero ◽  
M.C. Gómez-Guillén ◽  
J. Borderías
Keyword(s):  
Protein Aggregation ◽  
Frozen Storage ◽  
Myofibrillar Protein ◽  
Gel Strength ◽  
Vacuum Packaging ◽  
Bay Of Biscay ◽  
Sardina Pilchardus ◽  
Different Seasons ◽  
Gel Forming Ability ◽  
Minced Muscle

This paper examines the gel-forming ability of minced muscle of sardine - caught from the Bay of Biscay and the Mediterranean at different seasons - kept in frozen storage for 150 days. The influence of atmospheric and vacuum packaging on the gel-forming capacity of minced muscle, and the addition of tocopherol as antyoxidant were also studied. From the outset of frozen storage, Mediterranean sardine muscle exhibited greater gel strength than that from the Bay of Biscay. Sardines from the Bay of Biscay caught in November produced the best gels from any area. Generally, when frozen muscle was vacuum-packed, rancidity was less and gel strength improved. Activity of tocopherol does not seem sufficiently clear. In nearly all cases, gel strength was greater the longer the muscle was kept in frozen storage, although in Bay of Biscay sardine muscle there was progressive myofibrillar protein aggregation throughout the storage.

Myofibrillar protein degradation and muscle proteinases in normal and diabetic rats

1979 ◽  
Vol 21 (1) ◽  
pp. 33-39 ◽  
Author(s):  
B. Dahlmann ◽  
C. Schroeter ◽  
L. Herbertz ◽  
H. Reinauer
Keyword(s):  
Protein Degradation ◽  
Diabetic Rats ◽  
Myofibrillar Protein

Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein Solubility and Ca2+-ATPase Activity of Queen Fish (Chorinemus lysan)

2005 ◽  
Vol 5 (4) ◽  
pp. 519-524 ◽  
Author(s):  
M.I. Hossain . ◽  
M. Kamal . ◽  
M.N. Sakib . ◽  
F.H. Shikha . ◽  
M. Neazuddin . ◽  
...  
Keyword(s):  
Atpase Activity ◽  
Protein Solubility ◽  
Myofibrillar Protein ◽  
Ice Storage ◽  
Gel Forming Ability

Effects of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro

2020 ◽  
Vol 85 (3) ◽  
pp. 682-688 ◽  
Author(s):  
Junwei Qin ◽  
Xiaorong Deng ◽  
Yongdong Lei ◽  
Pingping Liu ◽  
Shiling Lu ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Myofibrillar Protein

Proteasome production in human muscle during nutritional inhibition of myofibrillar protein degradation

Metabolism ◽  
2004 ◽  
Vol 53 (3) ◽  
pp. 340-347 ◽  
Author(s):  
Irwin G Brodsky ◽  
Dennis Suzara ◽  
Mikhail Furman ◽  
Paul Goldspink ◽  
G.Charles Ford ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Myofibrillar Protein ◽  
Human Muscle

scholarly journals Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Peng Li ◽  
Tiantian Wang ◽  
Yanwei Mao ◽  
Yimin Zhang ◽  
Lebao Niu ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Protein Degradation ◽  
Meat Quality ◽  
Troponin T ◽  
Quality Characteristics ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Crossbred Cattle ◽  
Beef Tenderness ◽  
Fragmentation Index

This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P<0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P<0.05). Purge loss, cooking loss,L*,a*, andb*values decreased with increasing pHu during ageing (P<0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P<0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

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