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猪PSE肉与正常肉肌动球蛋白的生化特性比较研究 被引量：6

Comparative Studies on Actomyosin Biochemical Characterstics Between Normal and PSE Pork Muscle
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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。 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.
作者 陈艳 丁玉庭 邹礼根
机构地区 浙江工业大学生物与环境学院
出处 《食品科学》 EI CAS CSCD 北大核心 2004年第1期36-39,共4页 Food Science
基金 浙江省自然科学基金资助项目(20019)
关键词 猪肉 PSE肉 肌动球蛋白 生化特性 热稳定性 fresh pork PSE actomyosin biochemical characteristics
分类号 TS251.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献9

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同被引文献34

  • 1孟庆山,郑大平,孙永祥.横向经济联合与社会主义商品经济的发展[J].经济与管理研究,1986,7(6):31-32. 被引量：1
  • 2丁玉庭,陈艳,邹礼根,殷亚峰.猪PSE肉与正常肉肌原纤维蛋白质抽提率和持水性的比较研究[J].中国食品学报,2004,4(2):62-65. 被引量：9
  • 3全炳昭,黄仁友,花象柏,陈鹭江,谢德,章寿民,邵莹.运输性应激对商品猪影响的研究（Ⅲ）──宰后PSE肉的发生及其pH值、肉色、系水力和组织学变化的观察[J].江西畜牧兽医杂志,1996,15(1):16-19. 被引量：4
  • 4Channon. H.A, Payne. A. M., Warner, R, D. (2000) Halothane genotype, pre-slaughter handling and stunning methods all influence pork quality. Meat Science 56: 291-299
  • 5Barton- Gade, P. A. (1993) Effect of stunning on pork quality and welfare, Danish experience. Allen D. Leman Swine Conference, 20: 173-178
  • 6Channon.H.A., Payne.A.M., Warner. R.D. (2003) Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2. Meat Science 65 :1325-1333
  • 7Channon. H.A, Payne.A.M., Warner.R.D (2002) .Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Me,at Science 60:63-68
  • 8Larsen, H. K. (1982) Comparison of 300 volt manual stunning, 700 volt automatic stunning and CO2 compact stunning with respect to quality parameters, blond splashing, fractures and meat quality. In G. Eikelenboom(Ed.), Stunning of animals for slaughter (pp. 73-81) .The Hague. Martinus Nijhoff Publishers
  • 9Velarde, A., Gispert, M., Faucitano, L., Manteca, X.,& Diestre, A. (2000) . The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses. Meat Science, 55:309-314
  • 10Moeller-S,Rahn-M,Schneider-F TI.Effect of different phosphate preparations on consistency and sensory of cooked sausages[J].Fleischwirtschaft,2001,81 (8):101～103

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食品科学
2004年 第1期

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