Modori (Fish Gel Degradation Occuring at Around 60°C)-Inducing Property of Croaker Myosin Preparation

Abstract

Myosin preparations different in the madori-susceptibility were applied to Sepharose 6B gel filtration (0.6M KCl, pH 7.2), and a minor fraction of M. W. 10⁴-1.6×10⁵ was found in large quantities in the modori-susceptible preparations from croaker, filefish and chub-mackerel as compared with the modori-stablc preparation from grub fish. In the major fraction separated from croaker myosin preparation, the modori phenomenon did not occur by itself, while the minor fraction induced a remarkable degradation to the modori-stable flying fish myofibrills at 60°C. The modori-inducing property of croaker ordinary muscle appeared to be rarely distributed in the sarcoplasmic fraction, but unevenly in the myofibrillar, especially myosin fraction.