Post-Mortem Changes in Type I and V Collegens in Myocommatal and Endomysial Fractions of Rainbow Trout (Oncorhynchus mykiss) Muscle
- 14 November 1994
- journal article
- Published by Taylor & Francis in Journal of Aquatic Food Product Technology
- Vol. 3 (2) , 5-11
- https://doi.org/10.1300/j030v03n02_02
Abstract
Post-mortem changes of type I and V collagens in rainbow trout myocommatal and endomysial fractions were examined by estimating the amount of collagen solubilized by acid extraction and pepsin digestions. Type I collagen in myocommatal fraction was more soluble than that in endomysial fraction but type I collagen in both fractions did not increase their solubility during storage of the fillets for 3 days at 5ºC. The total among of type V collagen did not change during storage, but its solubility increased in both fractions. These data suggest that specific cleavage of telopeptides and/or intermolecular cross-links of type V collagen might occur during chilled storage of rainbow trout muscle, resulting in post-mortem softening of the fish.Keywords
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