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Relation of myofibril fragmentation to textural and chemical parameters of aged pork Longissimus dorsi = Povezava med mifibilarno fragmentacijo, teksturnimi in kemijskimi parametri zorene prašičje mišice Longisimus dorsiDošler, Dejan ...The relation of myofibrilar fragmentation (length of myofibrilar fragments, myofibrilar fragmentation index) to textural (Warner-Bratzler share force) and chemical parameters (nonprotein nitrogen ... changes) of pork Longisimus dorsi muscles (acquired 24 h post mortem, normal meat quality) were investigated over a 16-day ageing period at 2 °C ( 1 °C). Ageing time significantly affected all parameters at the 1% level or less. The pH value for 16-day aged samples was slightly higher; the average values being 5.61 for nonaged and 5.67 for aged samples. Length of myofibrilar fragments being in average the highest (73 m) for nonaged samples, and the lowest (15.7 m and 12.4 m) for 11 and 16 days aged ones. Myofibrilar fragmentation index increases significantly with storage: for nonaged samples below 30, after a 2-day ageing about 50, and after 5-day ageing 63.7 (determined as described bz Olson et al., 1976), or after 11-day ageing 56.9 (determined as described bz Hopkinset al., 2004) Indexes for Hopkins procedure were about 7% lower (P . 0.001) compared to those for Olson procedure. Non-protein nitrogen after 11 and 16 days of storage was higher (10.78% and 10.93% of total nitrogen) compared to the nonaged pork (9.39% of total nitrogen). Warner-Bratzler share force was markedly affected by 16-day ageing (nonaged 51.3 N, 16 days 29.2 N). On the basis of instrumentally measured texture differences in thermally treated aged pork we concluded that myofibrilar fragmentation index was a suitable proteolysis rate pointer already from the second day on. The increasein non-protein nitrogen content indicates a release of free amino acids; so, it is a suitable measure of proteolysis after 5 days of ageing.Vir: Acta agriculturae Slovenica. - ISSN 1581-9175 (Letn. 90, št. 1, 2007, str. 5-16)Vrsta gradiva - članek, sestavni delLeto - 2007Jezik - angleškiCOBISS.SI-ID - 2214024
Avtor
Došler, Dejan |
Polak, Tomaž, 1975- |
Žlender, Božidar |
Gašperlin, Lea
Teme
pigs |
meat |
ageing |
myfibrilar fragments |
length |
myofibrilar fragmentation index |
non-protein nitrogen |
Warner-Bratzler shear force |
prašiči |
meso |
zorenje |
mifibrilirani filamenti |
dolžina |
miofibrilirana fragmentacija |
indeks |
neproteinski dušik |
Warner-Bratzler strižna trdnost
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Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
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Došler, Dejan | 23482 |
Polak, Tomaž, 1975- | 20349 |
Žlender, Božidar | 03100 |
Gašperlin, Lea | 07783 |
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