Effects of Freezing on the Proteolysis of Beef during Storage at 4℃
スポンサーリンク
概要
- 論文の詳細を見る
The effects of freezing on the proteolysis of beef during storage at 4℃ after being thawed was investigated. A sarcoplasmic 32-kDa protein in frozen as well as unfrozen beef decreased rapidly during storage at 4℃, and a more than 100-kDa protein appeared in both beef samples. And the increment of peptides in the frozen beef during the storage at 4℃ was larger than that in the unfrozen beef, suggesting that the proteolysis was faster during the storage of the former than the latter. However, its increment in the frozen beef for 10 weeks during the storage at 4℃ became smaller than that of the one frozen for less than 5 weeks. To discover an indicator for evaluation of the conditioning of frozen and unfrozen beef, peptides produced during the storage of beef at 4℃ were surveyed. A peptide, APPPPAEVPEVHEEV, was detected and seemed to be available as an indicator in the conditioning of beef.
- 1995-12-23
著者
-
Shimizu Makoto
Division of Cardiology, Yaizu City Hospital
-
Nishimura Toshihide
Division Of Agriculture And Agricultural Life Sciences Department Of Applied Biological Chemistry Th
-
Arai Soichi
Division Of Agriculture And Agricultural Life Sciences Department Of Applied Biological Chemistry Th
-
Arai Soichi
Division Of Agriculture And Agricultural Life Sciences Department Of Applied Biological Chemistry Th
-
Nakai Yuji
Division of Agriculture and Agricultural Life Sciences, Department of Applied Biological Chemistry,
-
Shimizu Makoto
Division Of Agriculture And Agricultural Life Sciences Department Of Applied Biological Chemistry The University Of Tokyo
関連論文
- Effects of Right Atrial Pacing Preference in Prevention of Paroxysmal Atrial Fibrillation : Atrial Pacing Preference Study (APP Study)
- Evidence for the Occurrence of Multiple Aspartic Proteinases in Rice Seeds
- Oryzacystatins Exhibit Growth-inhibitory and Lethal Effects on Different Species of Bean Insect Pests, Callosobruchus chinensis (Coleoptera) and Riptortus clavatus (Hemiptera)
- Effects of Freezing on the Proteolysis of Beef during Storage at 4℃
- Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity
- Modification of Wheat Flour with Bromelain and Baking Hypoallergenic Bread with Added Ingredients