Actin, a possible quantitative indicator for the quality of meat products. II. Separation and determination of actin from a Guelders ring sausage.
Quality regulations of the Guelders ring sausage are applied in the Netherlands. One of the quality parameters is the content of CFMP (collagen-free muscle protein) in the product. The purpose of this research is to substitute the usual indirect method by a direct analytical method for CFMP. The proposed direct method is composed of separation and determination of actin. Actin was well separated from the sausage product by SDS-gel-filtration chromatography, which was checked by SDS-polyacrylamide-gel electrophoresis. Actin was determined by its 3-methylhistidine content, but this result was smaller than expected. It was caused by the presence of salt during the 3-methylhistidine analysis. Finally, a method for the determination of actin by 3-methylhistidine was developed for the direct procedure. The relations of 3 MH (3-methylhistidine) with respective CFMP and MP (muscle protein) are formulated. Both formulae give a reasonably good estimation of 3 MH, CFMP or MP, one of these parameters of the Guelders ring sausage being known.
D000199:Actins / Q000032:analysis*; D000818:Animals; D002850:Chromatography, Gel; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008762:Methylhistidines / Q000032:analysis; D009124:Muscle Proteins / Q000032:analysis; D011786:Quality Control; D013552:Swine
D000199:Actins; D008762:Methylhistidines; D009124:Muscle Proteins; C028118:3-methylhistidine