Different types of proteins (sarcoplasmic protein, myofibrillar protein and myostromin) were prepared by the method described by Chen and Hwang (2002).
Changes in relative content of three types of muscle protein (sarcoplasmic, myofibrillar protein and myostromin) from grass carp during cold storage (4 AdegC) are shown in Figure 1.
(2007), collagen protein is the major component of myostromin protein and has a pronounced effect on hardness and cohesiveness of shrimp meat.