Change of the Myofibril-associated Type of the Modori-Phenomenon after Death

Abstract

Change of the modori-property depending on the storage time was examined using crucian carp which was known to show the myofibril-associated type of modori-phenomenon. Gels pre-pared from the fish immediately after death, stored for 3h, 6h, and 9h showed extensive modori- phenomenon and the myosin heavy chain of these gels almost completely disappeared on the SDS-PAGE analysis. However, relatively tougher gel was formed from the fish stored for 12h and rather dense band of myosin heavy chain was observed on the SDS-PAGE analysis. Strength of gel prepared from the fish stored for 24h became weak again. On the other hand, the post-mortem pH of crucian carp was relatively high, around 6.7-7.0. It was, thus, speculated that the myofibril-associated modori-inducing proteinase causing crucian carp modori-phenomenon might be dis-tinguished from other sarcoplasmic modori-inducing proteinases in optimum pH range.