Properties of myofibrils in pork meat of a reduced quality subjected to sonification
2009
Latoch, A.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Technologii Miesa i Zarzadzania Jakoscia
The objective of the present study was determine changes in the properties of myofibrillar proteins in PSE pork meat treated using ultrasounds and stored for 96 hours. It was found that the sonication of meat using 25 kHz ultrasounds caused a change in the direction of the post mortem biochemical metabolism of the meat proteins, and the result of those changes was the increase in the content of -SH reactive groups. When the meat was treated by 45 kHz ultrasounds, no significant differences were found in the content level of -SH reactive groups and in the MFI compared to the control sample of meat. Furthermore, there was found no effect on the sonification of meat on the cooking losses in and water binding ability of the gelated meat homogenates
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