【摘要】 用聚类分析方法将18个样品聚为两(类)组——低汁液流失率组和高汁液流失率组。组间持水性和L值差异显著,但a值和嫩度没有差异。DSC测定和相关分析结果显示:高汁液流失率组的肌浆蛋白和肌球蛋白的变性程度大于低汁液流失率组;持水性与肌球蛋白和肌浆的变性程度成显著负相关;用DSC方法测定蛋白质变性程度比用测定蛋白质溶解性的方法更灵敏。更多还原

【Abstract】 Eighteen samples were divided into two groups (low drip loss and high drip loss) with cluster analysis. Water holding capacity and L* value were significantly different among groups. However, there was no significant difference in a* value and tenderness. Protein denaturation of the meat sample was analyzed by differential scanning calorimetry (DSC). The results showed that the pronounced denaturation of myosin and sarcoplasmic protein in meat from the high drip loss group is found greater than the low drip loss group. DSC analysis is more sensitive to protein denaturation than the method of determining protein solubility. Water holding capacity is significantly negative correlated with denaturation of myosin and sarcoplasmic protein in pork (r=-0.56, p<0.05).更多还原