JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 28 Issue 1
January 2013
Article Contents
LIU Da-song, JIANG Qi-xing, LIANG Li, et al. Changes in grass carp muscle proteins during chilled storage[J]. Journal of Light Industry, 2013, 28(1): 20-24. doi: 10.3969/j.issn.2095-476X.2013.01.005
Citation: LIU Da-song, JIANG Qi-xing, LIANG Li, et al. Changes in grass carp muscle proteins during chilled storage[J]. Journal of Light Industry, 2013, 28(1): 20-24. doi: 10.3969/j.issn.2095-476X.2013.01.005 shu

Changes in grass carp muscle proteins during chilled storage

  • Corresponding author: ZHOU Peng, 
  • Received Date: 2012-07-01
    Available Online: 2013-01-15
  • The changes in grass carp muscle proteins during storage at 4℃ were investigated by SDS-PAGE and DSC.The results showed that the drip loss increased gradually during storage.As shown by SDS-PAGE,no significant degradation of muscle proteins were observed,however,the extractability of salt soluble proteins initially increased,then remained stable,and finally decreased,the tendency of which was contrary to that of insoluble proteins.As demonstrated by DSC,the myosin peak became more and more sharp during storage and the sarcoplasmic protein peak disappeared gradually,while the actin peak remained almost unchanged.
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