期刊
ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3
卷 554-556, 期 -, 页码 1395-+出版社
TRANS TECH PUBLICATIONS LTD
DOI: 10.4028/www.scientific.net/AMR.554-556.1395
关键词
Porcine longissimus dorsi; myofibrillar protein; frozen storage; structure property
资金
- Natural Science Fund of Heilongjiang Province in China [C201122]
- Education Department of Heilongjiang Provincial [12511053]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据