Ultrastructural and biochemical changes of sarcoplasmic reticulum in spotted mackerel (Scomber australasicus Cuvier, 1832) muscle during cold storage at 5 °C

Abstract

SummarySpotted mackerel were stored at 5 °C for 0–5 days. To reveal changes in freshness and provide the fundamental knowledge of sarcoplasmic reticulum (SR), structural and biochemical changes were investigated by optical microscope, transmission electron microscopy and biochemical detection, including pH, myosin Ca2+‐ATPase activity, adenosine 5′‐triphosphate (ATP) content, SR recovery field and SR Ca2+‐ATPase (SERCA) activity. The result exhibited that SR swelled on day 1 and ruptured after 2 days. Muscle structure showed significant changes from day 0 to day 5. SERCA activity and SR recovery field were 0.46 μm Pi/min/mg and 1.05 mg/g at day 0 and 0.106 μm Pi/min/mg and 0.109 mg/g at day 2, respectively, highly corresponding to the decline of pH, myosin Ca2+‐ATPase activity and ATP content with a significant difference from day 0 to days 1 and 2. The biochemical properties of SERCA exhibited the maximum activity at pH 6.8–7.0 (0.408 μmol Pi/min/mg). Treated at pH 5.5 for 80 min or incubated at 35 °C for 40 min inactivated SERCA of 80%. Therefore, keeping at a freezing temperature of 5 °C and maintaining SR functionality was essential to delay freshness decrease.