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題 名 | Effect of Storage Temperatures on Biochemical and Rheological Properties of Natural Actomyosin Extracted from Pork Loin=儲存溫度對豬里肌肉之天然肌動肌球蛋白的生化和流變性質之影響 |
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作 者 | 林亮全; | 書刊名 | 食品科學 |
卷 期 | 23:4 1996.08[民85.08] |
頁 次 | 頁490-502 |
分類號 | 463.7 |
關鍵詞 | 豬里肌肉; 儲存溫度; 流變; 天然肌動肌球蛋白; Pork loin; Storage temperature; Rheology; Natural actomyosin; |
語 文 | 英文(English) |
中文摘要 | 本研究探討儲存在25,4和-18℃之?里肌肉中抽出之天然肌動肌球蛋白之流變和生化性質之變化。 ?里肌肉之pH值在25℃時急速地從6.03降至5.77,到達極限pH值約在12小時後,然而在4和-18℃儲存時,pH值無顯著變化(P>0.05)。?里肌肉天然肌動肌球蛋白之抽出率,在?里肌肉於25℃儲存至12小時及-18℃儲存至6個月時呈現逐漸下降之趨勢;相反地,在4℃儲存期間?里肌肉之天然肌動肌球蛋白之抽出率從36%急速昇至78%。於SDS-PAGE電泳結果顯示,在25℃?里肌肉儲存12小時候抽出之天然肌動肌球蛋白中旋光素,很明顯的降解成片斷。然而在4℃儲存者至第5天及-18℃儲存至6個月,其旋光素才稍有降解。在流變特性上,天然肌動肌球蛋白溶液之流動行為,在25,4和-18℃儲存者均顯示為非牛頓性流動和thixotropic性質。 本研究證在不同儲存溫度狀態下之?里肌肉中抽出之天然肌動肌球蛋白的生化和流變性有很顯著之不同。 |
英文摘要 | The changes of the biochemical and rheological properties of natural actomyosin prepared from pork loin were investigated in this study under stored at 25, 4 and -18℃ for varying periods of time. The pH value of pork loin stored at 25℃ decreased rapidly from 6.03 to 5.77 and attained the ultimate pH value at about 12 hours. No significant difference (P>0.05) in the rate of change of the pH values was observed during storage at 4 and -18℃. The extractability of natural actomyosin from pork loin stored at 25 and -18℃ gradually decreased during 12 hours and 6 months of storage, respectively. On the other hand, the natural actomyosin extractability of pork loin stored at 4℃ increased rapidly from 36% to 78%. In SDS-PAGE, Troponin-T of natural actomyosin preparation degraded obviously into its subfragement when the pork loin was stored at 25℃ for 12 hours. A slight degradation of troponin-T was also observed after when the meat was stored at 4℃ for 5 days and at -18℃ for 6 months. For rheological properties, the flow behavior of natural actomyosin solution extracted from pork loin stored at 25, 4 and -18℃ exhibited non-Newtonian flow behavior and thixotropic properties. This study confirmed that the biochemical and rheological properties of natural actomyosin extracted form pork loin were significantly influenced by different storage temperatures. |
本系統中英文摘要資訊取自各篇刊載內容。