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頁籤選單縮合
題名 | 省產牛肉之死後低溫貯藏變化 |
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作者 | 周榮吉; 林高塚; 吳建平; 曾再富; | 書刊名 | 中華農學會報 |
卷期 | 166 1994.06[民83.06] |
頁次 | 頁94-105 |
分類號 | 463.72 |
關鍵詞 | 牛背最長肌; 低溫貯藏; 保水性; 肌原纖維蛋白質; Bovine Longissimus dorsi muscle; Postmortem aging; Water holding capacity; Myofibrillar proteins; |
語文 | 中文(Chinese) |
中文摘要 | 省產肥育牛屠宰後的背最長肌,迅即冷卻至5度C貯藏,採集僵直前及貯藏1,3,5,7,10,14日之樣品。測定低溫(5度C)貯藏期間,省產牛隻的背景長肌之pH值、保水性、肌原纖維裂指數、及肌原纖維蛋白之裂解等變化。在死後一日內,pH值及保水性降至最低;其後,隨貯藏時間的增長而緩慢升高。肌原纖維斷裂指數,隨貯藏時間的增長而增加。電泳結果顯示,隨著旋光素-T (Troponint)消失之同時,分子量約28-30kd的水解產物隨即出現。且,彼等成分的染色強度隨貯藏時間而增加。Titin及Nebulin於貯藏一日內,即水解殆盡;α-Actinin貯藏兩週時幾無水解;而肌球蛋白重鏈及機動蛋白則沒有遭到水解。這些結果顯示,省產牛隻背最長肌之pH值、保水性、肌原纖維斷裂指數、及肌原纖維蛋白質之裂解等低溫貯藏變化,有相當一致的關係。 |
英文摘要 | Postmortem changes in pH value, water holding capacity, myofibril fragmentation index(MFI), and degradation of myofibrillar proteins of bovine Longissimus dorsi muscle at 5°C were investigated. During aging at 5°C, pH of bovine muscle reached the ultimate pH value in 1-day postmortem and increased as aging time increased. Similar trend could be observed in water holding capacity. MFI increased as aging time increased. SDSPAGE results indicated that the disappearance of troponin-T accompanied the appearance of 28-30 kd components simultaneously. The disappearance of titin, and nebulin were very early in 1-day postmortem. Degradation of α-actinin, myosin heavy chain, and actin, however, did not occurred in 14-day postmortem. Our results suggested that the changes of pH value, water holding capacity and MFI paralleled the postmortem degradation of myofibrillar proteins. |
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