کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6404499 1330904 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle
ترجمه فارسی عنوان
اثر انکوباسیون دما قبل از سخت شدن بر حلالیت پروتئین سرکاپلاسمایی، فعالیت کالپائین و خواص گوشت در عضلات جنسی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Pre-rigor incubation of pork longissimus at 40 °C induced PSE-like characteristics.
- Phosphorylase and creatine kinase translocated to the myofibrillar fraction.
- Protein relocation was completed at the end of the incubation for 6 h.
- Poor water-holding capacity after incubation could be due to protein precipitation.
- Lower shear force was paralleled with decreased calpain activity at 40 °C.

The aim of the study was to investigate the effect of pre-rigor temperature incubation on sarcoplasmic protein characteristics in relation to meat properties within porcine muscle. Porcine Longissimus dorsi muscles were incubated at temperatures of 0, 10, 20, 30 and 40 °C to 6 h post mortem. Incubation at 40 °C induced a significant decrease of sarcoplasmic protein solubility and an increase in proteins in the myofibrillar fraction. The protein relocation was followed till 72 h post mortem but had largely been completed by the end of the temperature incubation at 6 h. SDS-PAGE and Western blot analyses suggested that phosphorylase and creatine kinase precipitated onto the myofilaments during incubation at 40 °C. Drip loss increased following incubation at 40 °C, indicating that the precipitation of phosphorylase and creatine kinase may be a factor of reduced water-holding capacity at the combination of high temperature and low pH. Incubation at 40 °C resulted in substantially lower shear force in parallel with loss of extractable activity of μ- and m-calpain, suggesting a rapid activation of both enzymes at high temperatures and low pH early post mortem.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 55, Issue 2, March 2014, Pages 483-489
نویسندگان
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