Changes in fractional composition of sarcoplasmic and myofibrillar pork proteins in the process of long-term storage at low positive temperatures | Изменения фракционного состава саркоплазматических и миофибриллярных белков свинины в процессе длительного хранения при низких положительных температурах
2009
Чернуха, И.М., Россельхозакадемии, Москва (Russian Federation). ГНУ ВНИИМП им. В.М. Горбатова | Усанова, О.Е. | Грищeнко, В.М.
The character of quantitative and qualitative determination of changes in sarcoplasmic and myofibrillar protein fractions during a long-term storage (25 days) of cooled meat packed in vacuum at low positive temperatures (+4 deg C) was investigated. The equal quantity of soluble protein in samples being investigated (0.63 - 0.64 g of protein/100g of meat) on days 12-15 and considerable increase in solubility on days 15-25 (up to 1.68 g of protein/100g of meat) during refrigerated storage was established. In the process of electroforetic separation of extracts under investigation considerable increase in the quantity of sarcoplasmic and myofibrillar fractions on days 12-25 of storage was determined, what results from the splitting of protein molecules with a greater molecular mass (300-350 kDa). The quantitative composition of low-molecular protein fractions extraced from the muscular tissue (molecular mass less tan 25 kDa) changes therewith.
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