Changes in proteins during the ripening of Spanish dried beef 'Cecina'

被引：31

作者：

Garcia, I

Diez, V

Zumalacarregui, JM

机构：

[1] Depto. de Higiene y Tecn. de los A., Facultad de Veterinaria, Universidad de León

来源：

MEAT SCIENCE | 1997年 / 46卷 / 04期

关键词：

D O I：

10.1016/S0309-1740(97)00032-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in the solubility of sarcoplasmic and myofibrillar proteins were tracked in Semitendinosus and Rectus femoris muscles during the ripening process of Spanish 'Cecina'. The extractability of both types of proteins decreased during the ripening. This phenomenon was more marked in the initial stages of processing. Electrophoretic studies of the myofibrillar proteins showed the virtual disappearance of the myosin heavy chain, troponin C and myosin light chain 2 from the smoking phase onward and the appearance of three components of molecular weight of about 65, 70 and 75 kda during ripening. The remaining proteins did not suffer appreciable changes. (C) 1997 Elsevier Science Ltd.

引用

页码：379 / 385

页数：7

共 27 条

[1]

AMBANELLI G, 1968, Industria Conserve (Parma), V43, P207

[2]

CANTONI C, 1974, ARCH VET ITAL, V25, P50

[3] HYDROLYSIS AND LOSS OF EXTRACTABILITY OF PROTEINS DURING RIPENING OF IBERIAN HAM [J].