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題名 | 淘汰蛋雞肉質之研究(3)--氯化鈣浸漬對胸肌及腿肌蛋白質及構造之影響 |
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作者姓名(中文) | 周榮吉; | 書刊名 | 食品科學 |
卷期 | 21:6 1994.12[民83.12] |
頁次 | 頁451-458 |
分類號 | 473.6 |
關鍵詞 | 淘汰蛋雞; 氯化鈣浸漬; 肌原纖維蛋白質; 顯微構造; Spent hen; Calcium chloride marinnating; Myofibrillar proteins; Z-line; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的旨在評估氯化鈣浸漬處理,對淘汰蛋雞胸肌及腿肌質之影響。僵直前(Pfe-rigor)胸肌及腿肌,浸漬於5℃的0.5%氯化鈣溶液,每隔1、3及7日採集樣品。浸漬期間,胸肌及腿肌之肌原纖維斷裂指數(MFl)隨浸漬時間而增加,但胸肌之MFI較腿肌為高。肌原纖維蛋白質電泳結果顯示,氯化鈣浸漬可促使α-Actinin、Titin 及Ncbulin 之裂解,及生成 30 及 98 kd 成分。肌原纖維顯微構造顯示,氯化鈣浸漬可加速Z-line之消失。因此,氮化鈣浸漬有改善淘汰蛋雞胸肌及腿肌肉質嫩度之可能。同時,胸肌Z-1ine之消失較腿肌為早,可能與胸肌α-Actinin之裂解與 98 kd 成分之出現均較腿肌為早有關。 |
英文摘要 | The purpose of this study was to examined the effect of calcium chloride marinating on the breast muscles and the leg and thigh muscles from spent hen. Pre-rigor muscles were marinated in 0.5% calcium chloride solution at 5℃, and tested samples were taken after 1-, 3- and 7-day marinating. The myofibril fragmentation index of both types of muscles increased with marinating time. The MFI of breast samples was higher than that of leg and thigh samples. The results showed that degradation of α-actinin, titin, and nebulin and disappearance of Z-line could be accelerated by calcium chloride marination and that degradation producs of 30kd and 98 kd components were produced. Our results suggested that the degradation of breastα-actinin earlier than that of leg and thigh α-actinin might account for the early fracture of breast Z-line. |
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