Post-mortem biochemical and physiological changes of climbing perch (Anabas testudineus) mu'/> Assessment of the textural variation of iced stored <Emphasis Type='Italic'>Anabas testudineus</Emphasis> (Bloch, 1792) muscle tissue with emphasis on their collagen and myofibrillar protein content
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首页> 外文期刊>Journal of Food Science and Technology >Assessment of the textural variation of iced stored Anabas testudineus (Bloch, 1792) muscle tissue with emphasis on their collagen and myofibrillar protein content
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Assessment of the textural variation of iced stored Anabas testudineus (Bloch, 1792) muscle tissue with emphasis on their collagen and myofibrillar protein content

机译：评估冰储存的造纹变异<重点类型=“斜体”> Anabas Testudineus （Bloch，1792）肌肉组织，重点是它们的胶原蛋白和肌原纤维蛋白质含量

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Abstract Post-mortem biochemical and physiological changes of climbing perch (Anabas testudineus) muscle evaluated during iced storage of 18?days compared with muscle protein content. Changes in the protein fractions, rigor index, pH value, water holding capacity, expressible water content, cook loss, textural parameters, and histochemical properties of the post mortem fish muscle were studied. The whole fish were in full rigor condition till fifth day of storage. Initial muscle pH value of 6.97 was dropped to 6.90 when the fish reached in full rigor condition, this then increased to 7.10 on the final day of storage period. The myofibrillar protein decreased with an initial value of 29.76% and a final value of 13.49%. 40.27% decrease in total collagen content was observed during the storage period. The water holding capacity of fish muscle decreased when the fish muscle entered in post rigor stage while cook loss and expressible water content were significantly increased. The histochemical studies and textural profile analysis of fish muscle proved that the degradation of both collagen and myofibrillar protein induces the post-mortem tenderization and the resultant quality deterioration of iced stored Anabas testudineus fish.]]>
机译：<！[CDATA [<标题>抽象 <帕拉ID =“PAR1”>攀爬鲈鱼的生物化学和生理变化（<重点类型=“斜体”> ANABAS Testudineus ）肌肉评估与肌肉蛋白质含量相比，18个月的储存储存。研究了蛋白质分数，严格指数，pH值，水持续容量，可表达含水量，烹饪损失，纹理参数和组织化学性质的变化。整个鱼在储存五天至第五天的情况下完全严格。当鱼达到全面严格条件的鱼类达到时，初始肌肉pH值为6.97跌至6.90，然后在储存期的最后一天增加到7.10。肌原纤维蛋白的初始值减少29.76％，最终值为13.49％。在储存期间观察到总胶原甲含量的40.27％。当在严格阶段的鱼肌进入时，鱼肌的水持有能力下降，而烹饪损失和可表达水含量显着增加。鱼肌的组织化学研究和纹理概况分析证明，胶原蛋白和肌原纤维蛋白的降解诱导验尸损伤和冰储存的结果劣化<重点=“斜体”> Anabas Testudineus 鱼。 ]]>

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