Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork.
Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied, and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation, total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested.
Ding
Yu-ting
YT
College of Biology & Environment Engineering, Zhejiang University of Technology, Hangzhou 310014, China. dingyt@mail.hz.zj.cn
Sang
Wei-guo
WG
Chen
Yan
Y
D000205:Actomyosin / Q000737:chemistry* / Q000302:isolation & purification*; D000255:Adenosine Triphosphate / Q000494:pharmacology; D000818:Animals; D011232:Chemical Precipitation; D008460:Meat / Q000032:analysis*; D013552:Swine; D013696:Temperature; D013997:Time Factors
D000255:Adenosine Triphosphate; D000205:Actomyosin