Effect of freezing and frozen storage on the properties of actomyosin from pinkperch (Nemipterus japonicus)

Actomyosin from fresh pinkperch (Nemipterus japonicus) meat was isolated and its properties were assessed. The SDS-PAGE pattern indicated multiple bands in the molecular weight range of 210 5 KD to 2104 KD. The dynamic viscoelastic behaviour revealed sol-gel transition at 2 temperatures, 36.7°C and 63.3°C. Setting of actomyosin at 30°C for 1 hr could increase the storage modulus values significantly. The freezing and frozen storage of actomyosin alter solubility in high ionic strength buffer by 17.9% and reduction in Ca++ ATPase activity by 41.8%.