頁籤選單縮合
題 名 | 接種紅麴菌之醃漬豬肉於醃漬期間肌肉理化性質的變化=Changes in Physicochemical Properties of Pork Inoculated with Monascus Purpureus during Curing Period |
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作 者 | 曾穎玉; 陳明造; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 28:1 1999.03[民88.03] |
頁 次 | 頁91-105 |
分類號 | 473.6 |
關鍵詞 | 醃漬肉; 紅麴菌; 理化性質; 蛋白質水解; Cured meat; Monascus purpureus; Physicochemical; Proteolysis; |
語 文 | 中文(Chinese) |
中文摘要 | 絞碎醃漬之豬胸椎背最長肌分別接種紅麴菌與添加亞硝酸鈉(對照組), 比較醃漬期間肌肉之pH值、色澤、還原值,紅麴菌蛋白水�t之活性,以及利用 電泳分析及穿透式電子顯微鏡觀查肌肉蛋白質的水解情形。結果顯示:紅麴菌醃 漬肉與對照組之pH值都隨醃漬時間延長而不降,以接種紅麴菌組較低,醃漬第 六日兩組間有顯著差異。接種紅麴菌液5∼10%之肉色與添加亞硝酸鈉相似,並 可延長保存期間肉色之穩定性。加熱會降低紅麴菌醃漬肉之紅色度與明亮度,而 升高黃色度。紅麴菌醃漬肉之還原值於醃漬前二日顯著高於對照組,隨後兩組都 呈不規則變化。紅麴菌於醃肉環境中產生的蛋白�t活性,隨著醃漬時間增加而升 高,於醃漬第六日至第八日最高,十日後顯著降低。SDS電泳分析發現醃漬期間 對照組與紅麴菌醃漬之肌肉蛋白質同樣受到水解。25℃醃漬四日紅麴菌醃漬組 分子量205 Kda之肌原纖維蛋白質明顯受到分解。29 Kda以下有新的蛋白質成 分出現。穿透式電子顯微構造圖觀查顯示,25℃醃漬三日對照組A帶接長,Ⅰ帶 逐漸糢糊,類似屠後肌肉自家分解的現象。紅麴菌醃漬組A帶與Ⅰ帶連接之厚 肌絲受到水解,Ⅰ帶則保持較完整。接種紅麴菌培養液且於3℃醃漬則可減緩 肌肉構造蛋白質之水解。 |
英文摘要 | Comparison of pH, color, reducing value and proteolysis of pork inoculated with M. purpureus culture was made with pork cured with sodium nitrite during curing. Results indicated that when pork was cured at 25 ℃, protease activity had the maximum level on sixth day for pH 60. and eighth day for pH3.0, and then declined. Growth of M. purpureus could not be detected when the pork was cured at 3 ℃. During curing the pH dropped with increasing curing time in both the control and M. purpureus inoculated cured meat. No significant difference in meat color was found between the control and pork inoculated with 10% M. purpureus culture. The stability of color for M. purpureus inoculated cured meat was extended during curing, but heating decreased 1- value redness significantly. Electrophoresis analysis demonstrated that proteolysis occurred in both the control and pork cured with M. purpureus, and hydrolytic action became more extensive at 25 ℃ cured with M. purpureus at the 4th day of curing. Transmission electron microscope showed that the main hydrolyzed protein on M. purpureus inoculated curred meat was myosin heavy chain. Where the control actin filament collapsed, the A-band was lengthening and Ⅰ -band almsot disappeared. Curing at 3 ℃, proteolysis of cured meat seems to have been inhibited by inoculation with M. purpureus culture. |
本系統中英文摘要資訊取自各篇刊載內容。