Elektroforetska karakterizacija topnih beljakovin v presnem in toplotno obdelanem govejem mesu pred in po zmrzovanju : diplomska naloga = Electrophoretic characterisation of the soluble proteins of fresh and cooked young beef before and after freezing : graduation thesis
Ketiš, Sonja
24 do 48 ur post mortem je bila iz leve in desne polovice mladega bikca izrezana mišica ▫{\sl longissimuss dorsi}▫ (LD) normalne kakovosti. Na desni (sveži oz. nezmrznjeni) in levi (zmrznjeni pri ...temperaturi -18°C do -25°C in tajani 24 ur na +5°C) LD, razdeljeni na presen in tri toplotno obdelane vzorce (▫$T_s$▫ = 50°C, 58°C, 65°C), so bile opravljene meritve vsebnosti mioglobina (▫$Nit_409$▫), odstotka denaturiranega mioglobina in elektroforetska karakterizacija topnih miofibrilarnih in sarkoplazmatskih beljakovin na poliakrilamidnem gelu PAGE. Zmrzovanje/tajanje ne vpliva na elektroforetski profil miofibrilarnih in sarkoplazmatskih beljakovin. Vsebnost mioglobina v toplotno neobdelanem in v obdelanem do ▫$T_s$▫ = 58°C in 65°C zmrznjenem/tajanem mesu je statistično visoko značilno nižja (p<0.01) kot v nezmrznjenem. Odstotek denaturiranega mioglobina narašča z naraščujočo ▫$T_s$▫.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [S. Ketiš], 1996
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