肉食家畜不同部位肌肉组分及其系水力的比较性研究

COMPARISON OF COMPONENTS AND WATER HOLDING CAPACITIES OF SELECTED MUSCLES OF MEAT ANIMALS

本试验选用猪、牛和羊的躯干肌肉腰大肌及背最长肌和面部肌肉咬肌为样品,进行肌浆蛋白的电泳分析,测定了系水力、羟脯氨酸、肌红蛋白、脂肪、水分和氮的含量。结果表明:不同部位肌肉组分和系水力差异明显,咬肌肌浆蛋白电泳带与腰大肌和背最长肌差异显著,前者的系水力亦远高于后两者(P<0.01)。咬肌还具有肌红蛋白含量高(猪和牛P<0.01;羊P<0.05),羟脯氨酸、水分含量多(P<0.01)的特征,作者认为肌肉肌浆蛋白与其系水力关系密切,咬肌主要是由红肌纤维组成,此类肌肉具有较好的保水性能。

Electrophoretic patterns of sarcoplasmic protein extract, water holding capacity, myoglobin, hydroxyproline, moisture, total nitrogen and lipid content of cheek muscles, psoas and L.dorsi from pork, beef and lamb were determined.There are significant differences between cheek muscles and the other two muscles in the electrophoretic patterns of sarcoplasmic proteins, five of the eight main bands in cheek muscles are lacking or present small extent compared with those from psoas and L.dorsi. Cheek muscles also have a much higher water holding capacity, contain more hydroxyproline, myoglobin and moisture, less total nitrogen than the other two muscles.It is suggested that cheek muscles have a lower capacity for anaerobic glycolysis than psoas an L.dorsi and they mainly consist of 'red' musclc fibers. This kind of muscle presents a high water holding capacity.