Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 21 Issue 6
- /
- Pages.712-718
- /
- 1992
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Postmorten Changes in the Myofibrillar Proteins of Alkaline and Acid Rigor Rabbit Muscle during Storage
사후강직형태에 따른 근원섬유 단백질의 이화학적 성질변화
- Kim, Dae-Gon (Dept. of Food Science and Nutrition, Shinil Junior College) ;
- Sung, Sam-Kyung (Dept. of Food Science and Technology, Yeungnam University)
- Published : 1992.12.01
Abstract
This experiment was carried out to investigate some physico-chemical properties of myofibrillar proteins isolated from alkaline and acid rigor muscles of rabbit. The degree of fragmentation was about 0.35 at 3 days of postmortem in acid rigor muscle fiber, whereas it was only 0.3 at 7 days of postmortem in alkaline rigormuscle fiber.
산 강직근과 알카리 강직근의 사후 자장중 물리, 화학적 변화를 비교 검토하였다. 근섬유의 소편화도는 산강직근이 알카리 강직근에 비하여 저장 3일째부터 월등히 높았다.