Journal
ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3
Volume 554-556, Issue -, Pages 1395-+Publisher
TRANS TECH PUBLICATIONS LTD
DOI: 10.4028/www.scientific.net/AMR.554-556.1395
Keywords
Porcine longissimus dorsi; myofibrillar protein; frozen storage; structure property
Funding
- Natural Science Fund of Heilongjiang Province in China [C201122]
- Education Department of Heilongjiang Provincial [12511053]
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Changes in structure property of myofibrillar protein from porcine longissimus dorsi were monitored during 12 months of storage at -5, -18, -26, -35 and -70 degrees C. With the extended frozen time at the same temperature, Ca2+-ATPase activity, K+-ATPase activity, total sulfhydryl content reactive sulfhydryl content decreased (P < 0.05), surface hydrophobicity (S-0-NAS) increased (P < 0.05). Meanwhile, stucture of myofibrillar protein was more susceptible to high frozen storage temperature than low frozen storage temperature. There was markedly loss in band intensity of myosin heavy chain, actin, paramyosin, troponin, and propomyosin from frozen meat within frozen storage.
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