Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish
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REVIEW ARTICLE
Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish Yoshihiro Ochiai1 · Hideo Ozawa2 Received: 3 May 2020 / Accepted: 23 June 2020 © The Author(s) 2020
Abstract Fish and marine invertebrates constitute an important part of the human diet worldwide, and their muscles are the major edible parts. The muscles are a rich source of proteins, which in other terms determines the nutritional value and the quality of seafood products. Though the fish skeletal muscle proteins share many similarities with their mammalian counterparts, there exist great differences in their biological activity and structural stability. While the muscles of shellfish or aquatic invertebrates share many properties and general structural features with their vertebrate counterparts, they have unique characteristics. Therefore, understanding the biochemical and physicochemical properties of their major protein components is needed from the viewpoint of effective utilization of aquatic bioresources. Thus, in this review, we aimed to assemble the basis of such differences and also to understand the benefits of these proteins as the targets for studies on the structure–stability relationship of proteins. Keywords Fish · Shellfish · Muscle proteins · Stability · Structure · Characterization · Physiological functions
Introduction Many species of fish and shellfish are used for food, constituting an important part of the human diet. Muscles, the major edible part of fish and shellfish, are the tissues that have evolved uniquely and can function in many ways to control their locomotion and posture. The muscles from fish and shellfish share many properties and general structural features with those from terrestrial animals. Therefore, information on muscle structure and function could be very helpful for understanding the characteristics of different seafood products. Based on their structure and function, muscles are classified into striated and smooth muscles, and the former in Published with support by the Japan Society for the Promotion of Science (JSPS) KAKENHI Grant no. JP19HP2002. * Yoshihiro Ochiai [email protected] 1
Graduate School of Agricultural Science, Tohoku University, Aramaki, Aoba, Sendai, Miyagi 980‑8572, Japan
Faculty of Applied Bioscience, Kanagawa Institute of Technology, 1030 Shimo‑Ogino, Atsugi, Kanagawa 243‑0292, Japan
2
vertebrates is further categorized into skeletal and cardiac muscles. The skeletal muscle is further categorized into fast and slow skeletal muscles. This classification is also true for invertebrates, because slow-type muscles have also been found in invertebrates, such as crab (Ochiai et al. 1988) and octopus (Kariya et al. 1986). In 2013, total captured and farmed aquatic animal food products accounted for 16.3% of the animal protein intake by the global population and provided more than 3.1 billion people with at least 20% of their average per capita intake of total animal protein (FAO 2013). Thus, fish and shellfish can be used a
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