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題名 | 氯化鈣處理對屠前緊迫鴨隻品質改善之探討Ⅱ.在肌肉儲存期間對肌原纖維型態變化、斷裂指數和Titin之影響=Use of Calcium Chloride to Improve the Quality of Meat from Antemortem Stress Duck. Ⅱ. Effect of the Storage of Muscle on Morphological Change of Myofibrilla、 Myofibrillar Fragmentation Index and Titin. |
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作者 | 林亮全; 陳南勳; | 書刊名 | 中國農業化學會誌 |
卷期 | 37:3 1999.09[民88.09] |
頁次 | 頁379-389 |
分類號 | 473.6 |
關鍵詞 | 鴨肉; 緊迫; 氯化鈣; 肌纖維斷裂指數; Duck meat; Stress; Calcium chloride; Myofibrillar fragmentation index; MFI; Titin; |
語文 | 中文(Chinese) |
中文摘要 | 已知氯化鈣處理屠前緊迫鴨肉,可改善鴨肉品質。本研究中續以緊迫處理之鴨肉,以氯化鈣浸潰24小時,探討其對鴨肌肉蛋白質之影響。實驗分為控制組、緊迫組及緊迫並以氯化鈣處理組,測定其肌原纖維型態上變化,肌原纖維斷裂指數,SDS電泳變化。結果顯示:肌原纖維斷裂指數以氯化鈣處理在屠後第一天顯著高於其他處理組(p<0.05),在肌原纖維之型態之變化上,發現肌節中Z-line之消失也以氯化鈣處理組較快,在儲存過程中titin I會逐漸降解成titin II,也以氯化鈣處理降解速度最快。在儲存24小時後,titin I幾乎完全降成titin II,在緊迫及氯化鈣處理組α-actinin於屠後七天有被釋出之現象,在氯化鈣處理組有95k Da分子出現。在緊迫和氯化鈣處理組,titin I迅速減少,titin II增加,而titin II與屠後肉質的嫩化有關,因此在本實驗中,證實氯化鈣處理能改善屠前緊迫鴨隻之肉質。 |
英文摘要 | This study used calcium chloride marination for 24 hours to improve the quality of DFD-like meat from antemortem stress duck. We examined the effects of the storage on morphological change of the myofibrilla, myofibrillar fragmentation index (MFI) and titin following control, stress and stressed and calcium chloride treatment. Results were as follows: The MFI (myofibrillar fragmentation index) following calcium chloride treatment was highest. In morphological change of myofibrilla it was found the rate of Z-line disappearance following the calcium chloride treatment was the fastest (p<0.05). The amount of titin I decreased and that of titin II increased with the storage time under three treatments after 24 hours of storage. The titin I in the calcium chloride treatment almost disappeared and degraded into titin II. α-actinin was released only at 7 days postmortem in the stress treatment and calcium chloride treatment. The band of 95 kDa appeared following calcium chloride treatment only. The titin I rapidly decreased and that of titin II increased following calcium chloride treatment. The titin II is responsisble for postmortem tenderization of meat. This study confirmed that the calcium chloride treatment can improve the meat quality from antemortem stress duck. |
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