摘要
本试验对不同月龄苏尼特羊不同部位的肌肉胶原蛋白特性进行了分析。其结果表明,随着月龄的增加,总胶原蛋白、可溶性胶原蛋白、不溶性胶原蛋白的含量都呈增加的趋势,而可溶性胶原蛋白的溶解度却在随月龄的增加呈下降的趋势。相关分析表明,肌肉的剪切值与总胶原蛋白、可溶性胶原蛋白为极显著正相关(P<0.01),胶原蛋白溶解度与剪切值成极显著(P<0.01)负相关。这些结果表明,通过测定肌肉胶原蛋白的含量可以较客观的评价肉的嫩度。
The characteristics of collagen from Sunit Mutton in different ages and different part were studied.The result showed that with the growth of the age,the content of total collagen,soluble collagen and insoluble collagen were all increased,but the solubility collagen is presenting the descendent trend.Correlation analysis showed that the contents of total collagen,soluble collagen in the muscle were positively related to shear force value(P<0.01).the solubility collagen were negatively related to shear fo...
出处
《肉类研究》
2008年第2期23-25,46,共4页
Meat Research
关键词
胶原蛋白
溶解度
剪切值
Collagen
Solubility
Shear-force value
