EFFECTS OF HIGH-PRESSURE TREATMENT ON THE ULTRASTRUCTURE AND THERMAL-BEHAVIOR OF BEEF INTRAMUSCULAR COLLAGEN

被引：37

作者：

SUZUKI, A

WATANABE, M

IKEUCHI, Y

SAITO, M

TAKAHASHI, K

机构：

[1] NIIGATA UNIV, ELECTRON MICROSCOP LAB, NIIGATA 951, JAPAN

[2] TOKYO UNIV AGR & TECHNOL, FAC AGR, DEPT APPL BIOSCI, FUCHU, TOKYO 183, JAPAN

来源：

MEAT SCIENCE | 1993年 / 35卷 / 01期

关键词：

D O I：

10.1016/0309-1740(93)90067-R

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagen were investigated to clarify the pressure effects on background toughness attributed to the presence of connective tissue in the muscle. No significant differences in the ultrastructure, electrophoretic pattern, thermal solubility and thermogram of differential scanning calorimetric analysis of the intramuscular collagen were observed among the control (untreated) and pressurized muscles. From the results, it is suggested that the pressurization has no significant effects on the connective tissue and the pressure-induced tenderization of meat could probably be caused only by the improvement of actomyosin toughness attributed to the myofibrillar proteins.

引用

页码：17 / 25

页数：9

共 20 条

[11] PRESSURE TREATMENT OF MEAT - EFFECTS ON THERMAL TRANSITIONS AND SHEAR VALUES [J].