급이사료의 종류와 냉동저장이 타조육단백질의 기능성에 미치는 영향에 관한 연구

Evaluation of Diet and Frozen Storage on Protein Functionalities of Ostrich Muscle

The diet had an effect(P<0.05) on the nutritional contents of ostrich meat during 4 month of frozen storage. As frozen storage increased up to 4 months, pJ, water holding capacity(WHC) and myofibrillar protein solu-bility($\mu$g/$\mu$l) were reduced (P<0.05), how-ever, increased drip loss(DL, %) was found in ostrich muscle from forage fed ostriches, This study suggests that forage fed ostriches, This study suggests that frozedn storage(-2$0^{\circ}C$)up to 4 months in ostrich FCL muscle (outside strip)could be reduced protein functionality, due to increase in DL. decrease in WHC, and markedly decrease in myofibrillar protein solubility($\mu$g/$\mu$l).