BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES
The conducted researches allowed to establish that intensive disintegration of a muscular glycogen leads to sharp decrease in size рН muscular tissue in the sour party that in turn affects a chemical composition and physic-colloidal structure of proteins therefore: resistance of meat of fish to acti...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | Russian |
Published: |
Voronezh state university of engineering technologies
2015-04-01
|
Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
Subjects: | |
Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/297 |
id |
doaj-7fb04ddd0225451f9e2742f265399b08 |
---|---|
record_format |
Article |
spelling |
doaj-7fb04ddd0225451f9e2742f265399b082021-07-29T08:04:57ZrusVoronezh state university of engineering technologies Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij2226-910X2310-12022015-04-0102929710.20914/2310-1202-2015-2-92-97261BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHESL. V. Antipova0O. P. Dvoryaninova1A. Z. Cherkesov2Voronezh State University of Engineering TechnologiesVoronezh State University of Engineering TechnologiesNorth Ossetian state university of K.L. Khetagurov, VladikavkazThe conducted researches allowed to establish that intensive disintegration of a muscular glycogen leads to sharp decrease in size рН muscular tissue in the sour party that in turn affects a chemical composition and physic-colloidal structure of proteins therefore: resistance of meat of fish to action of putrefactive microorganisms increases; solubility of muscle proteins, level of their hydration which is water connecting abilities decreases; there is a swelling of collagen of connecting fabric; activity of the cathepsin (an optimum рН 5,3) causing hydrolysis of proteins at later stages of an autolysis increases; the bicarbonate system of muscular tissue with release of carbon dioxide collapses; predecessors of taste and aroma of meat are formed; process of oxidation of lipids becomes more active. As a result of accumulation dairy, phosphoric and other acids in meat of fish concentration of hydrogen ions of that decrease рН is result increases. Sharply shown sour environment and availability of inorganic phosphorus is considered the reason of disintegration of an actin-myosin complex on actin and a myosin which begins after 8 hours of storage, i.e. there comes the period of relaxation of muscle fibers and the period of permission of an numbness, and then the last stage of maturing of meat – deep autolysis. Thus, on the basis of classical ideas of biochemical changes of meat of land animals and summarizing the obtained data on posthumous changes in muscular tissue of fishes, it is possible to draw a conclusion that they have similar nature of regularity in comparison with muscular tissue of land animals, but their main difference is higher speed of course of autolytic transformations. It in turn leads to faster change of FTS of meat of fishes who are the defining indicators when developing assortment groups of products taking into account stages of an autolysis in meat.https://www.vestnik-vsuet.ru/vguit/article/view/297muscular tissueactin-myosin complexautolysismaturingpond fishesglycogenactinmyosin |
collection |
DOAJ |
language |
Russian |
format |
Article |
sources |
DOAJ |
author |
L. V. Antipova O. P. Dvoryaninova A. Z. Cherkesov |
spellingShingle |
L. V. Antipova O. P. Dvoryaninova A. Z. Cherkesov BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij muscular tissue actin-myosin complex autolysis maturing pond fishes glycogen actin myosin |
author_facet |
L. V. Antipova O. P. Dvoryaninova A. Z. Cherkesov |
author_sort |
L. V. Antipova |
title |
BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES |
title_short |
BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES |
title_full |
BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES |
title_fullStr |
BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES |
title_full_unstemmed |
BIOCHEMICAL MECHANISM OF AUTOLYTIC PROCESSES OF MUSCULAR TISSUE OF FISHES |
title_sort |
biochemical mechanism of autolytic processes of muscular tissue of fishes |
publisher |
Voronezh state university of engineering technologies |
series |
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
issn |
2226-910X 2310-1202 |
publishDate |
2015-04-01 |
description |
The conducted researches allowed to establish that intensive disintegration of a muscular glycogen leads to sharp decrease in size рН muscular tissue in the sour party that in turn affects a chemical composition and physic-colloidal structure of proteins therefore: resistance of meat of fish to action of putrefactive microorganisms increases; solubility of muscle proteins, level of their hydration which is water connecting abilities decreases; there is a swelling of collagen of connecting fabric; activity of the cathepsin (an optimum рН 5,3) causing hydrolysis of proteins at later stages of an autolysis increases; the bicarbonate system of muscular tissue with release of carbon dioxide collapses; predecessors of taste and aroma of meat are formed; process of oxidation of lipids becomes more active. As a result of accumulation dairy, phosphoric and other acids in meat of fish concentration of hydrogen ions of that decrease рН is result increases. Sharply shown sour environment and availability of inorganic phosphorus is considered the reason of disintegration of an actin-myosin complex on actin and a myosin which begins after 8 hours of storage, i.e. there comes the period of relaxation of muscle fibers and the period of permission of an numbness, and then the last stage of maturing of meat – deep autolysis. Thus, on the basis of classical ideas of biochemical changes of meat of land animals and summarizing the obtained data on posthumous changes in muscular tissue of fishes, it is possible to draw a conclusion that they have similar nature of regularity in comparison with muscular tissue of land animals, but their main difference is higher speed of course of autolytic transformations. It in turn leads to faster change of FTS of meat of fishes who are the defining indicators when developing assortment groups of products taking into account stages of an autolysis in meat. |
topic |
muscular tissue actin-myosin complex autolysis maturing pond fishes glycogen actin myosin |
url |
https://www.vestnik-vsuet.ru/vguit/article/view/297 |
work_keys_str_mv |
AT lvantipova biochemicalmechanismofautolyticprocessesofmusculartissueoffishes AT opdvoryaninova biochemicalmechanismofautolyticprocessesofmusculartissueoffishes AT azcherkesov biochemicalmechanismofautolyticprocessesofmusculartissueoffishes |
_version_ |
1721258633275113472 |