Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre- and Post-spawned Hake

Authors

  • C.L. MONTECCHIA,

    1. Authors Montecchia and Roldán are with Comisión de Investigaciones Científicas (CIC), Buenos Aires. Authors Roura and Pérez-Borla are with Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina. Author Crupkin is with Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata (U.N.MdP), CITEP-INTI, Marcelo T. DeAlvear 1168, 7600 Mar Del Plata, Argentina.
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  • S.I. ROURA,

    1. Authors Montecchia and Roldán are with Comisión de Investigaciones Científicas (CIC), Buenos Aires. Authors Roura and Pérez-Borla are with Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina. Author Crupkin is with Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata (U.N.MdP), CITEP-INTI, Marcelo T. DeAlvear 1168, 7600 Mar Del Plata, Argentina.
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  • H. ROLDÁN,

    1. Authors Montecchia and Roldán are with Comisión de Investigaciones Científicas (CIC), Buenos Aires. Authors Roura and Pérez-Borla are with Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina. Author Crupkin is with Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata (U.N.MdP), CITEP-INTI, Marcelo T. DeAlvear 1168, 7600 Mar Del Plata, Argentina.
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  • O. PÉREZ-BORLA,

    1. Authors Montecchia and Roldán are with Comisión de Investigaciones Científicas (CIC), Buenos Aires. Authors Roura and Pérez-Borla are with Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina. Author Crupkin is with Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata (U.N.MdP), CITEP-INTI, Marcelo T. DeAlvear 1168, 7600 Mar Del Plata, Argentina.
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  • M. CRUPKIN

    1. Authors Montecchia and Roldán are with Comisión de Investigaciones Científicas (CIC), Buenos Aires. Authors Roura and Pérez-Borla are with Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina. Author Crupkin is with Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata (U.N.MdP), CITEP-INTI, Marcelo T. DeAlvear 1168, 7600 Mar Del Plata, Argentina.
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  • This investigation was supported by grants from: Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) and Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC). C.L.M and H.R. are Professional Technicians of CIC. O.P.B. is a Professional Technician of CONICET. S.I.R is Assistant Investigator of CONICET. M.C. is Professor of Facultad de Ciencias Agrarias, UNMDP. We thank Mrs. María E. Almandos for assistance with statistical analyses.

ABSTRACT

Protein solubility, reduced and intrinsic viscosity, and enzymatic activities of actomyosin showed that frozen fillets from pre-spawned hake, stored at — 20°C, deteriorated faster than those from post-spawned hake. The post-spawned actomyosin showed an 18% increase in reduced viscosity, a larger hydrophilic surface, and an increase (P<0.001) in Mg2+-, Mg2+-EGTA- and Ca2+-ATPase activities. Protein solubilities of 85.5 52.5 ± and 33 ± 2.0% were obtained at the end of storage for post and pre-spawned fillets, respectively. Enzymatic activities of post-spawned fillets persisted up to 60 days. No changes were detected in characteristic polypeptide bands of actomyosin or in the myosin/actin ratio related to either gonadal condition during storage.

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