Biochemical and Physicochemical Properties of Actomyosin from Pre‐ and Post‐spawned Hake (Merluccius hubbsi) Stored on Ice

Abstract

Biochemical and physicochemical properties of natural actomyosin (NAM) from pre-and post-spawned hake stored on ice were studied. At the beginning of storage both reduced viscosity and ATPases activities of NAM from post-spawned hake were about 3 times higher than those of the pre-spawned ones, except for the Mg2+-(Ca2+)-ATPase. Higher loss of functional components during pre-spawned hake NAM purification was found compared to NAM from postspawned fish. Reduced viscosity and Mg2+-(EGTA)-ATPase activity of NAM from both pre-and post-spawned hake decreased following ice storage. SDS-PAGE patterns of NAM from pre-spawned hake showed an absence of the myosin heavy chain and the presence of a 160 kDa component at zero time of storage. No proteolysis occurred in ice-stored fish caught in both gonadal stages.

Functional properties of Rohu (Labeo rohita) proteins during iced storage

“…Decrease in viscosity from 11th day correlates with increase in hydrophobicity. Similar observation was reported in pacific whiting actomyosin (Roura, Montechia, Goldemberg, Trucco, & Crupkin, 1990) and atlantic salmon (Wang et al (2005)). …”

Properties of actomyosin isolated from cod (Gadus morhua) after various periods of storage in ice

“…The apparent viscosity of actomyosin of post-rigor fish suffered a decrease with time of ageing. Other authors have also shown a slight decrease in this parameter during storage of hake in ice (Roura et al 1990). On the other hand, Haard and Warren (1990) observed a more pronounced decrease in the viscosities of actomyosins isolated from surimi manufactured from cod fillets stored for various times in ice.…”

The effect of improving raw material quality on product quality and operating costs: a comparative study for lean and fatty fish

“…Biochemical, physicochemical, and functional properties of hake stored on ice or frozen storage related to gonadal maturation of fish indicated that change in the actomyosin composition of mature hake is influenced by the metabolic state of the fish associated with its reproductive cycle (Beas, Crupkin, & Trucco, 1988;Roura, Montecchia, Goldemberg, Trucco, & Crupkin, 1990). Pre-spawned fillets stored at )20°C deteriorated more rapidly than post-spawned fillets did, as indicated by the rate of protein solubility, reduced viscosity, and hydrodynamic properties (Montecchia, Roura, Rold an, P erez Borla, & Crupkin, 1997).…”