Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C

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• 作者：Qian Li^a ; Longteng Zhang^a ; Han Lu^a ; Sijia Song^a ; Yongkang Luo^a ; ^b ; ^{luoyongkang@263.net} ; ^{luoyongkang@cau.edu.cn}
• 关键词：Common carp ; Muscle ; ATP-related compounds ; Protein degradation ; Endogenous enzyme activity
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：317-324
• 全文大小：1245 K
• 卷排序：78

文摘

Postmortem changes in white and dark muscles of carp were investigated. Dark muscle had a lower content of IMP and a higher K value. Activities of ADA, ACP, cathepsins B and B + L were higher in dark muscle.