Contents of six types of imidazole compounds in five parts of pike conger Muraenesox cinereus caught in Hyuga-nada and time-course changes in the refrigerated muscle

Contents of six types of imidazole compounds in five parts of pike conger Muraenesox cinereus caught in Hyuga-nada and time-course changes in the refrigerated muscle

We examined the contents of six imidazole compounds—balenine (Bal), carnosine (Car), anserine, histidine, 3-methylhistidine and 1-methylhistidine—in five parts of pike conger Muraenesox cinereus caught in Hyuga-nada. The results showed that the Bal and Car contents in the middle part of the trunk mu...

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Veröffentlicht in:NIPPON SUISAN GAKKAISHI 2021/09/15, Vol.87(5), pp.494-503
Hauptverfasser: NAGANO, MASAKO, OMURA, YUJI, HAYASHI, YUMA, AKAMINE, SONOMI
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Sprache:eng ; jpn
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Carnosine
Enzymatic activity
Enzyme activity
Histidine
Imidazole
Muraenesox cinereus
Trunk muscles
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container_issue 5
container_start_page 494
container_title NIPPON SUISAN GAKKAISHI
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creator NAGANO, MASAKO
OMURA, YUJI
HAYASHI, YUMA
AKAMINE, SONOMI
description We examined the contents of six imidazole compounds—balenine (Bal), carnosine (Car), anserine, histidine, 3-methylhistidine and 1-methylhistidine—in five parts of pike conger Muraenesox cinereus caught in Hyuga-nada. The results showed that the Bal and Car contents in the middle part of the trunk muscle were 329±69.6 µmol/100 g (n=6) and 979±227 µmol/100 g, respectively. Car content was higher on the trunk's head side, whereas Bal content was higher on the tail side. In the muscle refrigerated at 5℃, Car reduced to 2%, whereas Bal showed almost no change over time until day 3. These findings suggest that hydrolytic enzyme activity in pike conger muscle is high in Car and low in Bal.
doi_str_mv 10.2331/suisan.20-00074
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subjects Carnosine
Enzymatic activity
Enzyme activity
Histidine
Imidazole
Muraenesox cinereus
Trunk muscles
title Contents of six types of imidazole compounds in five parts of pike conger Muraenesox cinereus caught in Hyuga-nada and time-course changes in the refrigerated muscle
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