Biochemical Properties of Actomyosin and Expressible Moisture of Frozen Stored Striated Adductor Muscles of Aulacomya ater ater (Molina):  Effects of Polyphosphates

Abstract

Aulacomya adductor muscles with and without prior immersion in polyphosphates were frozen and stored at −30 °C. Expressible moisture of control samples increased after freezing and showed the highest increment at the second week of storage. Actomyosin extractability was not affected by freezing but decreased during frozen storage in both untreated and treated muscles. The reduced viscosity and the Mg2+-ATPase activity of actomyosin in dip-treatment free muscles fell with freezing and frozen storage. Polyphosphates reduced the amount of expressible moisture of the muscles and delayed the decrease in the enzymatic activity of actomyosin. Treatment with polyphosphates did not affect the viscosity of actomyosin. The relative percentages of myosin and paramyosin significantly decreased (p < 0.01) and those of actin significantly increased in actomyosin of both control and treated muscles at 4 weeks of frozen storage. These results would indicate that thin filaments in frozen striated adductor muscle are more stable than thick filaments. Keywords: Striated adductor muscles; myofibrillar proteins; biochemical properties; frozen storage; expressible moisture

Biochemical Properties of Actomyosin from Frozen Stored Mantles of Squid (Illex argentinus) at Different Sexual Maturation Stages

“…We reported in a previous work that a thick filament of the marine invertebrate Aulacomya ater ater (Molina) aggregates faster than a thin filament during frozen storage of striated adductor muscles (Paredi et al, 1996). The present work showed that the thick filament of squid mantle was also affected by frozen storage.…”

Physico-chemical and functional properties of myofibrillar proteins from different species of molluscs

“…The myofibrillar ATPases have been widely used as a measure of actomyosin integrity (Roura, Montecchia, Goldemberg, Trucco, & Crupkin, 1990;Paredi, De Vido De Mattio, & Crupkin, 1996;Benjakul, Seymour, Morrisey, & An, 1997). The activity of the Ca 2+ -dependent Mg 2+ ATPase is a characteristic activity of invertebrate actomyosin (Konno, Arai, Yoshida, & Watanabe, 1981;Paredi et al, 1990).…”

Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating

“…There are mainly physicochemical changes of proteins and lipids, as well as changes in shelf life and general sensory quality 3, 4. The influence of freezing on fish muscle proteins has been described in many publications and it mainly concerns the changes in solubility of protein fractions,5–10 their water‐holding capacity,11, 12 the activity of proteolytic enzymes,13–16 and the influence of these changes on meat texture and sensory quality 17. The hydrolytic and oxidative changes of fish lipids during freezing are mainly related to the high concentration of polyunsaturated fatty acids18, 19 and the concentration of pro‐oxidative solutions 20…”