Kuo, Hsiu-Lan
(Department of Food Nutrient, Chung-Hwa College of Medical Technology)
,
Chen, Ming-Tsao
(Department of Food Nutrient, Chung-Hwa College of Medical Technology)
,
Liu, Deng-Cheng
(Department of Animal Science, National Chung-Hsing University)
,
Lin, Lieh-Chin
(Department of Animal Science, National Chung-Hsing University)
The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and ...
The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and chilled/stored at either $-2^{\circ}C$ or $25^{\circ}C$ for up to 96 h for analyses. DSC thermograms were determined and compared with pH values, ATP-related compounds, K-values, volatile basic nitrogen (VBN) levels, bacterial counts and electrophoretic behavior. Changes in pH, bacterial counts, VBN and K-values were associated with increased storage temperature and time. The levels of pH values, bacterial counts, VBN and K-values of pork samples stored at $25^{\circ}C$ were higher than those of the pork samples stored at $-2^{\circ}C$. ATP concentration decreased faster in samples stored at $25^{\circ}C$. Only IMP increased in samples stored at $-2^{\circ}C$, whereas the concentration of hypoxanthine and inosine increased in samples stored at $25^{\circ}C$. One exothermic peak and two endothermic peaks appeared on the thermograms of pork stored at either temperature. Lower transition temperature of myosin, sarcoplasmic protein and actin peaks were observed. The freshness parameters of K-value, VBN and hypoxanthine showed highly negative correlations (-0.742- -0.9980) to the changes in transition temperature. Therefore, the shift temperature on DSC thermogram can be used as an indicator of the freshness parameters of meat.
The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and chilled/stored at either $-2^{\circ}C$ or $25^{\circ}C$ for up to 96 h for analyses. DSC thermograms were determined and compared with pH values, ATP-related compounds, K-values, volatile basic nitrogen (VBN) levels, bacterial counts and electrophoretic behavior. Changes in pH, bacterial counts, VBN and K-values were associated with increased storage temperature and time. The levels of pH values, bacterial counts, VBN and K-values of pork samples stored at $25^{\circ}C$ were higher than those of the pork samples stored at $-2^{\circ}C$. ATP concentration decreased faster in samples stored at $25^{\circ}C$. Only IMP increased in samples stored at $-2^{\circ}C$, whereas the concentration of hypoxanthine and inosine increased in samples stored at $25^{\circ}C$. One exothermic peak and two endothermic peaks appeared on the thermograms of pork stored at either temperature. Lower transition temperature of myosin, sarcoplasmic protein and actin peaks were observed. The freshness parameters of K-value, VBN and hypoxanthine showed highly negative correlations (-0.742- -0.9980) to the changes in transition temperature. Therefore, the shift temperature on DSC thermogram can be used as an indicator of the freshness parameters of meat.
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제안 방법
longissimus dorsi between the 5th and the 11th pork rib was obtained within half hour after slaughtering from the slaughterhouse. Samples were package with polyethylene film and then chilled/stored at -2℃ or 25℃ (ambient temperature) for 0, 12, 24, 36, 48 or 96 h for analyses.
, 1983), and ion strength (Kijowski and Mast, 1988; Barbut and Findlay, 1991). The purpose of this study was performed as model study using four animals to investigate changes of DSC thermograms associated to freshness parameters including pH value, bacterial counts, ATP-related compounds, volatile basic nitrogen (VBN) levels and K-values. SDS-PAGE patterns were also evaluated.
대상 데이터
The animals used in this study were 100 kg of body weight LYD pigs (n=4). Two kg m.
데이터처리
Data were analyzed using a statistics software package (SAS, 1995). The GLM system was used to calculate regress correlation. When significant (p<0.
When significant (p<0.05) overall differences were found, differences between individual means were then assessed by Duncan’s multiple range tests.
The GLM system was used to calculate regress correlation. When significant (p<0.05) overall differences were found, differences between individual means were then assessed by Duncan’s multiple range tests.
이론/모형
The enthalpy of muscle proteins denaturation was also collected. Electrophoretic behavior of muscle proteins was carried out by the method of Laemmli (1970). One gram of M.
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