食品科学 ›› 2004, Vol. 25 ›› Issue (1): 36-39.

• 基础研究 • 上一篇    下一篇

猪PSE肉与正常肉肌动球蛋白的生化特性比较研究

 陈艳, 丁玉庭, 邹礼根   

  1. 浙江工业大学生物与环境学院
  • 出版日期:2004-01-15 发布日期:2011-10-24

Comparative Studies on Actomyosin Biochemical Characterstics Between Normal and PSE Pork Muscle

 CHEN  Yan, DING  Yu-Ting, ZOU  Li-Gen   

  1. College of Biology and Environment, Zhejiang Technology University
  • Online:2004-01-15 Published:2011-10-24

摘要: 本文对PSE肉和正常猪肉肌动球蛋白的生化特性进行了比较研究。通过在不同的冷藏时间、加热温度和保温时间下对其超沉淀、SH基数量和ATP感度等生化特性进行比较研究。结果表明:猪PSE肉肌动球蛋白对热敏感温度发生在35~45℃,同时发现其肌动球蛋白ATP酶活性及热稳定性比正常猪肉低。

关键词: 正常猪肉, PSE肉, 肌动球蛋白, 生化特性

Abstract: The objective of this study is to investigate the comparison of biochemical characteristics between the actomyosinfrom normal pork muscle and that of PSE during freezing storage at 5℃, keeping in varies temperature and storing at 35℃. Thestudy of muddydegree, the number of-SH and ATP-sensitivity indicates that the intense reaction of PSE actomyosln startsat 35~45℃ and the stability of PSE declines.

Key words: fresh pork, PSE, actomyosin, biochemical characteristics