Degradation of Oval‐Filefish Meat Gel Caused by Myofibrillar Proteinase(s)

• DOI: 10.1111/j.1365-2621.1990.tb06764.x
• Publication Date: 2006-08-26T15:27:25Z
• Authors: HARUHIKO TOYOHARA; TETSUO SAKATA; KAZUYUKI YAMASHITA; MASATO KINOSHITA; YUTAKA SHIMIZU
• Keywords: Myofibril; Sarcoplasm; Degradation; Protein Degradation

ABSTRACT The textural degradation of oval‐filefish meat gel accompanying the increase peptides and breakdown myosin heavy chain was caused by proteinase(s) tightly associated with myofibrils. Leupeptin n‐butanol inhibited proteolytic activity to some degree. existence an endogenous inhibitor for in sarcoplasm also demonstrated.