@article{oai:nagasaki-u.repo.nii.ac.jp:00010290,
 author = {Liang, Xiao and Yoshida, Asami and Osatomi, Kiyoshi and Hara, Kenji},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries Nagasaki University},
 month = {Mar},
 note = {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., 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。, 長崎大学水産学部研究報告, 93, pp.51-58; 2012},
 pages = {51--58},
 title = {Changes in type Ⅰ collagen of cultured yellowtail　Seriola quinqueradiata burnt meat},
 volume = {93},
 year = {2012}
}