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Acompanhamento das alterações post-mortem (Glicólise) no músculo do jacaré do pantanal (Caiman crocodilus yacare) Post-mortem alterations (Glycolysis) of pantanal alligator's (Caiman crocodilus yacare) muscle

By Sebastião Roberto Taboga, Pedro Fernando Romanelli, Sérgio Luis Felisbino and Luciano de Figueiredo Borges

Abstract

Realizaram-se avaliações químicas, histológicas e medidas de pH ao longo do tempo da degradação do glicogênio no músculo longissumus dorsi do jacaré. A metabolização do glicogênio muscular durou em torno de 50 horas, situando-se o pH muscular inicial entre 6,6 e 6,7 e estabilizando-se, depois de 36 a 48 horas, em torno de 5,5-5,6. Oitenta a 85% do glicogênio inicial foi metabolizado nas primeiras 20-25 horas pós-abate. Histologicamente o teste do PAS revelou, ao longo do tempo de armazenamento refrigerado, um decréscimo dos grânulos de glicogênio.<br>This paper presents a study of glycogen degradation in longissimus dorsi muscle of pantanal alligator. Glycogen concentration and muscle pH measurements were assessed. Glycolysis took about 50 hours to complete. Initial muscle pH value were in the limits of 6.6 and 6.7 and after 36 hours they dropped to 5.5-5.6. On the first 20-25 hours postmortem 80-85% of inicial glycogen was metabolized. Through histologycal PAS test it was observed during cold storage a decrease on the number of glycogen granules. On the first 20-25 hours postmortem 80-85% of inicial glycogen was metabolized

Topics: glicólise, glicogênio muscular, pH muscular, jacaré do pantanal, glycolysis, glycogen in muscle, muscle pH, pantanal alligator, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences, Nutrition. Foods and food supply, TX341-641, Home economics, TX1-1110, Technology, T, DOAJ:Nutrition and Food Sciences, Technology (General), T1-995
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Year: 2003
DOI identifier: 10.1590/S0101-20612003000100006
OAI identifier: oai:doaj.org/article:3cda47e26b8f4e16bd21b6ac33342545
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