Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork |
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| Authors: | Email author" target="_blank">Ding?Yu-tingEmail author Sang?Wei-guo Chen?Yan |
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| Institution: | (1) College of Biology & Environment Engineering, Zhejiang University of Technology, 310014 Hangzhou, China;(2) Faculty of Life Science & Biotechnology, Ningbo University, 315211 Ningbo, China |
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| Abstract: | Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied, and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation, total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested. |
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| Keywords: | PSE Pork Actomyosin Biochemical characteristics |
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