Proteolysis and tenderness in goose breast meat as affected by tumbling with calcium chloride and post-mortem time

• Main Authors: Dai-Yan Shie, 謝岱燕
• Other Authors: Chun-Chin Kuo
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/11768442806771896479

碩士 === 東海大學 === 食品科學系 === 90 === The purposes of this study were to investigate the changes in goose breast meat pH, calpain activity, calpastatin activity and tenderness (SDS-PAGE, myofibrillar fragmentation index (MFI) and shear force) which they have effect on CaCl2 and time post slaughter (time after the animal be killed). In order to understood their relationship; Above all we can took the goose carcasses in fused it’s arterially with equal to 10% volume of distilled water or 0.2M calcium chloride (CaCl2) solution and then storaged at 2℃ by 1, 3, 6, 12, 24 and 48 hours ; after above active — please rapid storaged (goose breast meat) at —80℃. Result from the experiment revealed we could know: Storaged goose breast meat until 24 hours, which pH could be decreased gradually, but storaged until 48 hours, that pH could be increased ( p<0.05). After 1-12 hours of post-mortem times: In control that water holding capacity (WHC) could be decreased ( p<0.05) ; Nevertheless, at 24-48 hours, in control that water holding capacity (WHC) could be increased. Increased in post-mortem times , the goose breast meat in shear stress values and myofibrillar protein concentration in control and calcium chloride-treated could be decreased ( p<0.05). Increased in post —mortem times, the goose meat of myofibrillar fragmentation index (MFI) in control and calcium chloride-treated could be increased. Calcium-dependent proteases have effect on post-mortem time tenderization of goose. When m-calpain activity decreased clearly (p<0.05) by the post-mortem time increased. After 6 hr and 12 hr of post-mortem time that m-calpain activity were 78.46 %, 71.37 % and then after 48h of m-calpain activity were 46.45 %. m-calpain activity of calcium chloride-treated that couldn’t develop the activity by itself after 1 hour of post-mortem time; calcium could be activated calpain of CaCl2 that cause to the protease by autolysis, therefore, after 1 hour of the post-mortem time that activation would disappear. The changes in the SDS-PAGE profile of myofibrillar proteins from control and calcium chloride-treated that neither actin nor myosin heavy chain weren’t degraded by post-mortem time increased. Troponin-T proteins was decrease as post-mortem time and could produce 30 Kda fragment. Besides, used the quantity contained of the western blot α-actinin that we could know regardless of control or calcium chlorid-treated as long as the post-mortem time, while α-actinin could be decrease tendency.