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Changes in type Ⅰ collagen of cultured yellowtail Seriola quinqueradiata burnt meat


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Title: Changes in type Ⅰ collagen of cultured yellowtail Seriola quinqueradiata burnt meat
Other Titles: 養殖ブリやけ肉におけるⅠ型コラーゲンの変化
Authors: Liang, Xiao / Yoshida, Asami / Osatomi, Kiyoshi / Hara, Kenji
Authors (alternative): 梁, 簫 / 吉田, 朝美 / 長富, 潔 / 原, 研治
Issue Date: Mar-2012
Publisher: 長崎大学水産学部 / The Faculty of Fisheries, Nagasaki University
Citation: 長崎大学水産学部研究報告, 93, pp.51-58; 2012
Abstract: Yellowtails (Seriola quinqueradiata), which were cultured in summer at the water temperature of around 30-31℃, were used to make the model of burnt meat for the purpose of investigating the changes in type I collagen during the occurrence of burnt meat. “Burnt meat” (with lightness parameter, L *≧55) was observed just after slaughter in suffocate in air (SA) group and after 2 h storage in spinal cord destruction (SCD) group. Type I collagen decreased (33-37%) during the occurrence of burnt meat in SCD group. In addition, collagenase like protease activity was detected in muscle meat of yellowtail by using synthetic substrate, and was inhibited by EDTA. EDTA and pepstatin A suppressed the decrease of type I collagen, indicating that collagenase like protease and aspartic proteases may cause the changes in type I collagen. / 海水温30-31℃で飼育されたブリを用いて,やけ肉モデル魚を作成し,筋肉Ⅰ型コラーゲンの変化を調べた。苦悶死ブリは致死直後に,即殺死ブリは保存2時間後にやけ肉 (L*≧55) が発生した。即殺死ブリでは,やけ肉発生に伴いⅠ型コラーゲンの減少(33-37%)が見られた。また,ブリ筋肉中に,合成基質を分解するコラゲナーゼ様酵素活性が認められ,その活性はEDTAにより阻害された。Ⅰ型コラーゲンの減少はEDTA及びペプスタチンAにより抑制されたことから,その減少にはコラゲナーゼ様酵素及びアスパルティックプロテアーゼが関与する可能性が示唆された。
Keywords: burnt meat / yellowtail / type I collagen / aspartic protease / collagenase
URI: http://hdl.handle.net/10069/28763
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:No. 93

Citable URI : http://hdl.handle.net/10069/28763

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