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頁籤選單縮合
題名 | 豬背最長肌之低溫熟成變化=Postmortem Aging (5℃) of Porcine Longissimus Dorsi |
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作者 | 周榮吉; 吳淑美; 林高塚; | 書刊名 | 食品科學 |
卷期 | 23:2 1996.04[民85.04] |
頁次 | 頁236-243 |
分類號 | 473.6 |
關鍵詞 | 豬背最長肌; 低溫熟成; 肌原纖維蛋白質; Z線; Porcine longissimus dorsi muscle; Postmortem aging; Myofibrillar proteins; Z-line; |
語文 | 中文(Chinese) |
中文摘要 | 採集僵直前及冷藏(5℃)1、3、7及14日之三品種肉?背最長肌樣品,測定烹調損失、截切值、肌原纖維斷裂指數、肌原纖維蛋白質及顯微構造於冷藏期間之熟成變化。結果顯示:烹調損失以僵直前肌肉最低。截切值則於死後一日升至最高,其後隨冷藏時間而降低。電泳結果顯示,隨旋光素-T(Troponin-T)消失同時,分子量約34~40kDa的裂解成分隨即出現。顯微構造顯示,Z-line及肌節構造之完整性隨冷藏時間而逐漸失去。這些結果顯示,低溫熟成期間肌原纖維蛋白質及肌節構造的裂解,可能是造成?背最長肌嫩度增加的主要原因。 |
英文摘要 | The purpose of this study was to investigate the postmortem aging of porcine Longissimus dorsi muscle at 5℃. The changes in cooking loss, shear force, myofibril fragmentation index (MFI) and degradation of myofibrillar protoins and structure were determined. During aging at 5℃, cooking loss and shear force were highest in 1-day postmortem. MFI increased as aging time increased. SDS-PaGE results indicated that the disappearance of troponin-T accompanied the appearance of 30~34 kDa components simultaneously. The integrity of Z-line and sarcomere were lost as againg time increase. Our results suggested that the degradation of myofibrillar proteins and structure may be a major reason for improvement in postmortem tenderness of porcine Longissimus dorsimuscle. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。