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Vpliv zorenja na barvo presne in toplotno obdelane goveje mišice m. longissimus dorsi normalne kakovosti : diplomska naloga = Influence of aging on raw and heat treated beef muscle m. longissimus dorsi of normal quality : graduation thesis
Radič, Damir
24 do 48 ur post mortem je bila iz leve in desne polovice štirih mladih bikcev svetlolisaste pasme, starih 18 mesecev, izrezana mišica longisimus dorsi (LD) normalne kakovosti. Vakumsko pakirani levi ...LD so bili takoj zamrznjeni (pri -25° C do -30 °C), desni LD pa šele po 10 - 12 dnevnem zorenju v hladilniku pri temperaturi +5 °C. Vzorci so bili razžagani na presni vzorec in sedem vzorcev, katere smo po tajanju, 24 ur pri +5 °C, toplotno obdelali do sedmih različnih središčnih temperatur (45, 50, 55, 60, 65, 70 in 75 °C). Vzorce za toplotno obdelavo smo v termostatu na ustrezni središčni temperaturi segrevali pol ure. Na presnih in toplotno obdelanih vzorcih smo opravili elektroforezno karakterizacijo topnih miofibrilarnih in sarkoplazmatskih beljakovin, instrumentalno merili barvo (Minolta kromometer CR 200b, L, a, b sistem), senzorično ocenjevali barvo (delež črne in rdeče) ter določili specifično aktivnost citokrom c oksidaze. Ugotovili smo, da zorenje ne vpliva na barvo, zmanjšuje pa aktivnost citokrom c oksidaze. Elektroforezna profila nezorjenih in zorjenih vzorcev, miofibrilarnih in sarkoplazemskih beljakovin, se ne razlikujeta.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [D. Radič], 1997
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