Degradation of Oval‐Filefish Meat Gel Caused by Myofibrillar Proteinase(s)

The textural degradation of oval‐filefish meat gel accompanying the increase of peptides and the breakdown of myosin heavy chain was caused by proteinase(s) tightly associated with myofibrils. Leupeptin and n‐butanol inhibited the proteolytic activity to some degree. The existence of an endogenous inhibitor for the proteolytic activity in the sarcoplasm was also demonstrated.