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Changes in type Ⅰ collagen of cultured yellowtail Seriola quinqueradiata burnt meat
http://hdl.handle.net/10069/28763
http://hdl.handle.net/10069/28763939f76a6-043b-4a61-ae87-d55ce003bda9
名前 / ファイル | ライセンス | アクション |
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suisan93_51.pdf (2.1 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2012-07-12 | |||||
タイトル | ||||||
タイトル | Changes in type Ⅰ collagen of cultured yellowtail Seriola quinqueradiata burnt meat | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | burnt meat | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | yellowtail | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | type I collagen | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | aspartic protease | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | collagenase | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
Liang, Xiao
× Liang, Xiao× Yoshida, Asami× Osatomi, Kiyoshi× Hara, Kenji |
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著者別名 | ||||||
姓名 | 梁, 簫 | |||||
著者別名 | ||||||
姓名 | 吉田, 朝美 | |||||
著者別名 | ||||||
姓名 | 長富, 潔 | |||||
著者別名 | ||||||
姓名 | 原, 研治 | |||||
その他のタイトル | ||||||
その他のタイトル | 養殖ブリやけ肉におけるⅠ型コラーゲンの変化 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 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. |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 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。 | |||||
書誌情報 |
長崎大学水産学部研究報告 en : Bulletin of the Faculty of Fisheries Nagasaki University 巻 93, p. 51-58, 発行日 2012-03 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 05471427 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00178473 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
出版者 | ||||||
出版者 | 長崎大学水産学部 | |||||
出版者別言語 | ||||||
The Faculty of Fisheries, Nagasaki University | ||||||
sortkey | ||||||
6 | ||||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 長崎大学水産学部研究報告, 93, pp.51-58; 2012 |