Involvement of Type V Collagen in Softening of Fish Muscle during Short-Term Chilled Storage
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- 作者：Kenji Sato ; Masashi Ando ; Satoshi Kubota ; Kyoko Origasa ; Hiroshi Kawase ; Haruhiko Toyohara ; Morihiko Sakaguchi ; Takayuki Nakagawa ; Yasuo Makinodan ; Kozo Ohtsuki ; and Makoto Kawabata
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1997
- 出版时间：February 1997
- 年：1997
- 卷：45
- 期：2
- 页码：343 - 348
- 全文大小：284K
- 年卷期：v.45,no.2(February 1997)
- ISSN：1520-5118
文摘
Type V collagen became solubilized in softened sardine muscle after 1day of chilled storage withthe concomitant weakening of pericellular connective tissue induced bydisintegration of thin collagenfibrils. However, no significant changes were observed in thestructure of interstitial connectivetissue or biochemical properties of type I collagen. Z disk inmyofibrils showed structural changes,but no significant loss of longitudinal continuity of myofibrils wasobserved even at the deterioratedZ disk from the muscle destroyed by compression test. On the otherhand, tiger puffer muscle didnot show significant softening during the storage, with no significantchanges in structure ofconnective tissues and biochemical properties of collagens. Thesefacts suggest that degradation oftype V collagen causes disintegration of the thin collagen fibrils inpericellular connective tissue,weakening pericellular connective tissue and resulting in postharvestsoftening.Keywords: Collagen; postharvest storage; fish; connective tissue; muscle;collagen V