Trends in Postmortem Aging in Fish: Understanding of Proteolysis and Disorganization of the Myofibrillar Structure

Postmortem tenderization is caused by enzymatic degradation of key structural proteins in myofibrils as well as in extracellular matrix, and of proteins involved in intermyofibrillar linkages and linkages between myofibrils and the sarcolemma. The function of these proteins is to maintain the structural integrity of myofibrils. Current data indicate that calpains and cathepsins may be responsible for degradation of these proteins. Other phenomena occurring in cells postmortem (pH drop, sarcoplasmic Ca ²⁺ increase, osmotic pressure rise, oxidative processes) may act in synergy with proteases. Our understanding of the underlying mechanisms of muscle degradation should be improved for an accurate evaluation of the postmortem muscle changes and consequently of the fish quality.

Keywords:

• fish muscle
• postmortem
• proteolysis
• quality
• indicator

ACKNOWLEDGEMENTS

This study are supported by IFREMER (http://www.ifremer.fr), le Ministère de l'Agriculture et de la Pêche, INRA (http://www.inra.fr), and EU contract SEAFOODPlus (http://www.seafoodplus.org/).