CHARACTERISTICS OF MUSCLE FROM TWO SPECIES OF BIGEYE SNAPPER, PRIACANTHUS TAYENUS AND PRIACANTHUS MACRACANTHUS

Authors

  • SOOTTWAT BENJAKUL,

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    1. Department of Food Technology Faculty of Agro-Industry Prince of Songkla University Hat Yai, Songkhla, Thailand 90112
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  • WONNOP VEESSANGUAN,

    1. BIOTEC Yothi-Research Unit National Center for Genetic Engineering and Biotechnology 73/1 NSTDA Building Rama VI Road Bangkok. Thailand 10400
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  • KUTIMA LEELAPONGWATTANA

    1. Department of Food Technology Faculty of Agro-Industry Prince of Songkla University Hat Yai, Songkhla, Thailand 90112
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To whom correspondence should be addressed. TEL: (66–74) 226334; FAX: (66–74)212889; E-mail: bsoooaw@ratree.psu.ac.tfa

ABSTRACT

Composition and some properties of muscle from two species of bigeye snapper, P. tayenus and P. macracanthus, were investigated. Both species had a similar composition with the same myofibrillar protein content. However, muscle proteins from P. tayenus had higher thermal stability than those from P. macracanthus, as indicated by the higher enthalpy for transitions as well as the lower inactivation rate constant (KD). Upon 15 days of iced storage, natural actomyosin Ca2*-ATP ase and Mg2+-Ca2+-ATPase activities decreased, whereas Mg2+-EGTA-ATPase activity increased, suggesting the denaturation of myosin, actomyosin and troponin/tropomyosin complexes, respectively. Increased surface hydrophobicity and decreased sulfhydryl groups indicated the denaturation possibly occurred via hydrophobic interaction and disulfide formation. Heading and eviscerating offish retarded the denaturation and physicochemical changes of proteins during iced storage. The results indicated that a rapid and proper post harvest handling was of importance to maintain the muscle quality of bigeye snapper.

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