Effect of mesophillic protease on fish and pork meat proteins

概要

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One hundred and fifty strains were isolated from Sea bream, Horse mackerel, Yellow tail, Hamachi, Lobster, Chicken and Pork. Four strains with strong protease activity (+++), four strains with intermediate protease activity (+) and two strains with weak protease activity (±) were selected, and were inoculated into pork meat homogenate and sarcoplasmic proteins. SDS-PAGE patterns of these proteins were examined after storage at 30°C for 1-3 days. Protein bands having high molecular weights were not observed in the strains which have strong protease activity after 3 days' storage at 30°C, however, these bands were observed in the strains which have weak protease activity. Difference in SDS-PAGE patterns between meat homogenate and sarcoplasmic proteins was not observed.
日本暖地畜産学会の論文