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題名 | 注射乳酸或碳酸氫鈉及滾打對母豬背最長肌性狀之影響=Some Characteristics of Sow Longissimus Dorsi Muscle as Affected by Injection of Lactic Acid or Sodium Bicarbonate and Tumbling |
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作者 | 曾再富; 周榮吉; 黃英豪; Tseng, Tsai-fuh; Chou, R. Rong-ghi; Hwang, Ing-haur; |
期刊 | 中華農學會報 |
出版日期 | 19980300 |
卷期 | 181 1998.03[民87.03] |
頁次 | 頁60-67 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 母豬; 背最長肌; 注射滾打; 乳酸; 碳酸氫鈉; Sow; Longissimus dorsi; Injection and tumble; Lactic acid; Sodium bicarbonate; |
中文摘要 | 本研究之目地在評估0.1M乳酸或碳酸氫鈉溶液之注射及滾打,對母豬背最長肌 肉質之影響。屠宰二日後之背最長肌,注射10%肉重之0.1M乳酸或碳酸氫鈉溶液,再於5 ℃下滾打40分鐘後,取出真空包裝置於5℃貯藏,每隔0、1、3、7及14日採樣分析。結果 顯示,背最長肌之pH值及紅色度(a值),以注射碳酸氫鈉組最高,而注射乳酸組最低。肌 原纖維斷裂指數,則以注射乳酸組最高,其次為注射碳酸氫鈉組。肌原纖維蛋白質電泳顯 示,注射乳酸可加速α-actinin之裂解,但注射碳酸氫鈉卻可延遲之。 |
英文摘要 | The purpose of this study was to assess effect of injection of 0.1M lactic acid or sodium bicarbonate and tumbling on characteristics of sow longissimus dorsi muscle. Muscle was injected 10% meat weight of 0.1M lactic acid or sodium bicarbonate and tumbled for 40 min at 5℃. Muscle specimen was vacuum-packed, stored at 5℃ and sampled after 0, 1, 3, 7, and 14 days of storage. Results showed that the highest pH values were obtained with injection of sodium bicarbonate. However, myofibril fragmentation index (MFI) was highest with the injection of lactic acid. SDS-PAGE results indicated that degradation of α-actinin was rapidest in lactic acid injected samples but slowest in sodium bicarbonate injected samples. |
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