TRANSAMINASES OF SKELETAL MUSCLE .1. ACTIVITY OF TRANSAMINASES IN POST-MORTEM BOVINE AND PORCINE MUSCLES

被引：21

作者：

HAMM, R

KORMENDY, L

GANTNER, G

机构：

[1] Institut Für Chemie Und Physik, Bundesanstalt Für Fleischforschung, German Federal Institute of Meat Research, Kulmbzch

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12801.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: The activity of glutamic‐oxaloacetic transaminase (GOT) and glutamicpyruvic transaminase (GPT) of bovine and porcine muscle tissue and muscle press juice was determined. The total GPT activity of muscle tissue is about one tenth of the GOT activity. There are no remarkable differences in the activities of GOT and GPT between these slaughter animals and other species (rat, rabbit and man). The GOT activity of the longissimus dorsi muscle of pigs is significantly higher than that of the same bovine muscle. The mitochondrial (GOTM) and sarcoplasmic isozymes (GOTB) of GOT in skeletal muscles of cattle and pigs were determined after electrophoretic separation. The ratio GOTM:GOTS in skeletal muscle was found to be about 1:1. There is only a small decrease in GOT activty during storage of muscle tissue at 0 or +4°C for several weeks postmortem. The small activity of GOTM in the muscle press juice does not substantially change during storage of muscle tissue under these conditions, indicating that there is no drastic change of the mitochondrial structure during aging of meat. Bacterial spoilage of meat, however, results in the release of GOTM from the mitochondria. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：446 / &

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