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.
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)