頁籤選單縮合
題 名 | 紅槽培養液浸漬對豬肉肌肉蛋白及顯微構造的影響=Effects of Liquid Anka Mesh on Protein and Microstructure of Porcine Muscle |
---|---|
作 者 | 陳明造; 林坤炳; 郭秀蘭; | 書刊名 | 中華農學會報 |
卷 期 | 183 1998.09[民87.09] |
頁 次 | 頁13-23 |
分類號 | 473.6 |
關鍵詞 | 紅槽; 浸漬; 豬肉; 蛋白質; 顯微構造; |
語 文 | 中文(Chinese) |
中文摘要 | 無菌肉取出後分成四組;A組對照組不添加液體紅糟;B組添加紅麴菌(Monascus anka)經30℃培養7天之液體紅糟;C組添加液體紅糟並接種酵母菌、乳酸菌;D組為C組 再添加7.5%食鹽。於4℃浸漬21天期間測定豬肉蛋白質成分以及顯微構造之變化。結果發 現:浸漬期間豬肉之蛋白質及胺基酸濃度有降低的趨勢,但液體紅糟本身的胺基酸含量有升 高的傾向,其中食鹽添加組的變化最為明顯。 處理期間豬肉蛋白質電泳行為的變化,亦顯示液體紅糟中紅麴菌、酵母菌、乳酸菌的蛋 白質分解□能作用於肌漿蛋白及肌原纖維蛋白,其中對肌漿蛋白的作用較為強烈。 |
英文摘要 | Aseptic porcine muscle was soaked in liquid culture of Monascus anka, inoculated with given lactic acid bacteria and yeast, respectively, as will as added with 7.5% sodium chloride. Change of total nitrogen content, amino acid content and histological of porcine were determined. Concentration of protein and amino acides of porcine muscle tended to decrease during period, while anka mashes seem to be increased, the most drastically chage in the samples added with sodium chloride were detected. The electrophoretograms of muscle protein reviewed that: the protease of M. anka, yeast and lactic acid bacteria used in this experiment could act on plasmic and myofibrillar fraction of porcine muscle, especially the sarcoplasmic fraction was affected remarkably. |
本系統中英文摘要資訊取自各篇刊載內容。